Podcasts about zaatar

Après «Palestine, le discours historique de Yasser Arafat à l'ONU», La Marche du monde vous invite à découvrir cette semaine «Palestine, filmer pour exister», un nouvel épisode documentaire signé Maxime Grember.  Entre 1968 et 1982, le cinéaste palestinien Mustafa Abu Ali et d'autres professionnels du cinéma vont réaliser des dizaines de films sous l'égide de l'Unité cinéma, une structure de production audiovisuelle liée au Fatah. Passant du fusil à la caméra, ils vont raconter en images la lutte du peuple palestinien, diffuser leurs films dans les camps de réfugiés et tenter ainsi de construire une mémoire visuelle palestinienne. Mais quelle histoire se cache derrière cette filmographie militante née dans les mois qui ont suivi la guerre des six jours de 1967 ? Qu'est-ce que ces films nous racontent du mouvement révolutionnaire palestinien et de la guerre contre l'État d'Israël ? Et enfin, que nous disent-ils du rapport que le peuple palestinien entretient avec sa propre histoire ? Le 15 juin 1969, dans une interview accordée au journal britannique The Sunday Times, Golda Meir, alors cheffe du gouvernement israélien, déclare, deux ans après la guerre des Six jours qui avait donné à son pays le contrôle de l'ensemble des territoires palestiniens : « Les Palestiniens n'ont jamais existé. Comment pourrions-nous rendre les territoires occupés ? Il n'y a personne à qui les rendre ». En réponse à cette provocation, le cinéaste palestinien Mustafa Abu Ali réalise en 1974 le documentaire They do not exist, pour insister sur le manque de soutien et de visibilité de la part de la communauté internationale. L'histoire du cinéma palestinien pourrait véritablement prendre sa source dans ce déni d'existence car c'est bel et bien à partir de 1968 qu'une Unité cinéma va se créer et que des hommes et des femmes vont documenter en images les luttes, les souffrances et les multiples déplacements que le peuple palestinien connait depuis la Nakba de 1948. «Il n'y avait plus de rues, plus de magasins, plus d'écoles. Tout avait été détruit. Donc, l'idée était de construire un film à partir de cette phrase de Golda Meir «They do not exist». Alors Mustafa s'est dit : s'ils n'existent pas, ceux que vous bombardez, ce sont des fantômes ?». Khadijeh Habashneh, cinéaste et archiviste du cinéma palestinien, s'exprime au sujet du film They do not exist que Mustafa Abu Ali réalise en 1974. En 1973, Mustafa Abu Ali réalise Scène d'occupations à Gaza, un film emblématique de l'Unité cinéma. Ne pouvant pas se rendre dans la bande de Gaza, sous contrôle israélien depuis 1967, il va réaliser son film à partir d'un reportage fait pour la télévision française et pour lequel il arrive à se procurer les images. Avec son nouveau montage, il veut attester en images de la souffrance endurée par le peuple gazaoui. «Mustafa Abu Ali va utiliser les moyens que le cinéma met à sa disposition, c'est-à-dire qu'il va transformer la bande son, ajouter une voix off, de la musique. Il va figer l'image sur le regard d'un des hommes palestiniens qui est contrôlé, et rajouter en insert une image d'une grenade sur un fond rouge. À travers cela, il essaye de signifier que ce jeune homme porte en lui toutes les marques de la lutte.». Hugo Darroman, docteur en études cinématographiques, s'exprime au sujet du film Scènes d'occupation à Gaza que Mustafa Abu Ali réalise en 1973. L'ensemble de ces films seront montrés dans les camps de réfugiés palestiniens, mais aussi à l'étranger, dans des festivals ou dans des réseaux de solidarité, afin de faire connaître la cause palestinienne et aussi mettre en place des coproductions, comme ce sera le cas en 1977 avec l'Italie pour le documentaire Tall-al-Zaatar consacré aux massacres ayant eu lieu dans le camp de réfugiés palestiniens dans l'est de Beyrouth. Au total, près d'une centaine de reportages et de documentaires seront produits par l'unité cinéma du Fatah, d'abord installé à Amman jusqu'en 1970, puis à Beyrouth jusqu'en 1982 où une cinémathèque s'était constituée autour de cette collection. Mais, en 1982, lors de l'invasion israélienne au Liban, une partie du patrimoine culturel palestinien va être spolié, et les archives filmiques, un temps cachées dans Beyrouth, vont également disparaître au milieu des années 80. Depuis les années 2000, Khadijeh Habashneh, déjà à l'œuvre à Beyrouth entre 1976 et 1982 aux côtés de son mari Mustafa Abu Ali, tente de remettre la main sur des copies de ces films, et de trouver les partenariats et les conditions nécessaires pour qu'ils puissent être conservés et à nouveau montrés au public. C'est finalement à la Cinémathèque de Toulouse, l'une des plus importantes de France, connue pour la richesse de ses collections venant du monde entier, qu'une partie des films palestiniens vont trouver refuge en 2023. Retour sur une production cinématographique méconnue, une histoire d'archives en exil, d'images manquantes, et d'une certaine idée du cinéma comme moyen de résistance et de représentation d'un peuple par lui-même. «Palestine, filmer pour exister», un nouvel épisode documentaire de La marche du monde, signé Maxime Grember, produit par Valérie Nivelon, réalisé par Sophie Janin, aux sons des archives filmiques palestiniennes. Avec les témoignages de : Samir Arabi, programmateur du festival Ciné-Palestine Toulouse-Occitanie, Hugo Darroman, docteur en études cinématographiques, auteur d'une thèse sur le cinéma de la révolution palestinienne, Khadijeh Habashneh, archiviste, cinéaste et psychologue, Franck Loiret, directeur de la Cinémathèque de Toulouse. Rona Sela, chercheuse en histoire visuelle à l'Université de Tel Aviv. Remerciements à : Francesca Bozzano, Nicolas Damon, Victor Jouanneau et Franck Loiret de La Cinémathèque de Toulouse ainsi que leurs partenaires dans le projet de sauvegarde et de numérisation des films palestiniens : le ministère de la Culture palestinien, le Palestinian Cultural Fund, la Fondation Art Jameel et le Consulat Général de France à Jérusalem. Samir Arabi, Hugo Darroman, Khadijeh Habashneh, Rona Sela, Guilhem Delteil et Vanadis Feuille de RFI, Tarik Hamdan de MCD, Colette Berthès et Monica Maurer. Ainsi que Nathalie Laporte, Joe Farmer et Sophie Janin pour la voice-over. Musiques : The urgent call of Palestine, Zeinab Shaat Ounadikom, Ahmad Kaabour From Gaza with love, Saint Levant. Films : Scène d'occupations à Gaza, Mustafa Abu Ali, 1973 They do not exist, Mustafa Abu Ali, 1974 Tall el-Zaatar, Mustafa Abu Ali, Adriano Pino et Jean Chamoun, 1977. Documentaires : Looted and Hidden - Palestinian Archives in Israel, Rona Sela, 2017 Ouvrages : « La Palestine et le cinéma », de Guy Hennebelle et Khemaïs Khayati, Édition du Centenaire, 1977 « Knights of Cinema» Documentary Narrative Book on the story of Palestine Film Unit. From its beginning 1967 till 1982 », de Khadijeh Habashneh, Alahlia Publishing house, 2020. Article : Toulouse, refuge des archives palestiniennes, sur Orient XXI. Table ronde : Films palestiniens, archives en exil, organisée par la Cinémathèque de Toulouse et le festival Ciné-Palestine Toulouse-Occitanie en 2024. Diaporama

Acquista il piano biennale di NordVPN per iniziare a proteggerti online, otterrai 4 Mesi Extra e come al solito 30 giorni di soddisfatti o rimborsati Vai su https://nordvpn.com/dentrolastoria Il nostro canale Youtube: https://www.youtube.com/channel/UC1vziHBEp0gc9gAhR740fCw Il Nostro SITO: https://www.dentrolastoria.net/ Sostieni DENTRO LA STORIA su Patreon: https://www.patreon.com/dentrolastoria Abbonati al canale: https://www.youtube.com/channel/UC1vziHBEp0gc9gAhR740fCw/join Il nostro store in Amazon: https://www.amazon.it/shop/dentrolastoria Sostienici su PayPal: https://paypal.me/infinitybeat La sete può essere usata come arma. Ed è quanto avviene nell'estate del 1976 in un quartiere di Beirut Est chiamato Tel al-Zaatar ossia "la collina del timo". Trasformato in campo profughi dall'OLP, Tel al-Zaatar è il rifugio di cinquemila disperati. Ma è anche un'arma di propaganda usata da Yasser Arafat che impone ai suoi connazionali il martirio per accreditarsi agli occhi del mondo come leader di un popolo oppresso e non come signore della guerra e massacratore dei civili cristiani di Damour. A pagare il conto della campagna militare dei falangisti di Gemayel e delle politiche suicide di Arafat saranno proprio i rifugiati della collina del timo. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ce samedi, c'est le chef Karim Haidar, du Sama Bistro, qui est venu cuisiner une poêlée de bœuf et champignons à la mélasse de grenade et zaatar pour Dortohée Olliéric. Une recette libanaise que vous pouvez retrouver sur Europe1.fr.

*) Hamas confirms Yahya Sinwar's death Hamas has confirmed that its political leader, Yahya Sinwar, was killed by Israeli forces in Gaza, and the resistance group reiterated that hostages taken from Israel a year ago will not be released until there is a ceasefire in Gaza and a withdrawal of Israeli occupation troops. A Hamas official said that those prisoners will not return before the end of Israeli aggression on Gaza and the withdrawal from Gaza. In a video statement, Hamas heralded Sinwar as a hero who ascended as a heroic martyr, advancing and not retreating, brandishing his weapon, engaging and confronting the occupation army at the forefront of the ranks. *) Israel kills 33 civilians, including 21 women, in Gaza's Jabalia Meanwhile, Israel has killed at least 33 Palestinians, including 21 women and many children, and wounded more than 85 others in strikes on homes in Jabalia camp in northern Gaza. According to Gaza medics, the Israeli air strikes targeted several Palestinian homes in Tel al Zaatar area, east of Jabalia camp and there are missing people under the rubble of the houses. At the same time, ambulances are unable to reach the area under fear of being targeted by the Israeli invading army. *) Ottawa warns remaining Indian diplomats not to put Canadians at risk Canadian Foreign Minister Melanie Joly has placed the last of India's diplomats in the country "on notice", warning them that Ottawa will not tolerate any more criminal activity on its territory. The warning follows the expulsion earlier this week of six Indian diplomats after Canada's national police force said there is ample evidence of murder and extortion by agents in Canada operating on orders from New Delhi. India's high commissioner was among those kicked out of Canada after he was identified as a "person of interest" in the June 18, 2023, assassination of Canadian Sikh activist Hardeep Singh Nijjar in British Columbia. *) Biden vows to continue support for Ukraine United States President Joe Biden has urged NATO allies to keep backing Ukraine in its war against Russia as he made his farewell visit to Germany just weeks before the US elections. Biden has said that Western allies must sustain support until Ukraine wins a just and sustainable peace. He added, “ We're headed into a very difficult winter. We cannot let up." *) Meta partners with Blumhouse to test AI video tool for filmmakers Tech giant Meta has unveiled a partnership with horror film production company Blumhouse to road-test its latest artificial intelligence (AI) video tool. The program, known as Movie Gen, was announced earlier this month though Meta said it was still being developed and would not be added to publicly available products until next year. Meta announced that it had been working with filmmakers from Blumhouse known for producing franchises like "Paranormal Activity", "The Purge" and "Insidious" to refine and improve the tool.

« À travers mon choix de quitter L'Impératrice, je questionne cette industrie de la musique toxique et injuste surtout envers les femmes, envers les victimes, envers la santé mentale, envers celleux qu'elle juge "trop fragiles pour ce métier". Je ne souhaite plus aujourd'hui faire partie d'un système qui, même dans un circuit indépendant, préfère capitaliser sur la sensibilité des artistes pour remporter cette course aveugle et effrénée au succès, que d'en prendre véritablement soin. » Les mots forts de Flore Benguigui, voix du sextet L'Impératrice annonçant sa mise en retrait du groupe la semaine dernière sur ses réseaux. La place des femmes sur scène et derrière la scène est devenue un sujet récurrent dans le milieu de la musique, mais la situation s'est-elle pour autant améliorée ? En 2023, seuls 30 % des titres produits et enregistrés en France ont été identifiés comme associés à une voix principale féminine contre 60 % pour les hommes. Dans les musiques électroniques en 2019, c'était seulement 11% de femmes. On pourrait aussi parler des écarts de salaires, du plafond de verre pour accéder à des postes de direction, comme le rappelait hier sur Tsugi Radio, Élodie Mermoz, directrice du Festival de Marne depuis 2 ans, et une des trop rares à occuper un tel poste. Dans l'industrie phonographique, le constat n'est pas plus reluisant. On pourrait passer l'heure à aligner des chiffres assez consternants mais on peut aussi saluer les nombreuses initiatives : l'engagement ferme du Centre national de la musique sur le sujet, les associations qui naissent shesaid.so, majeur.e.s., ou le more women on stage and backstage initié par la bassiste de Pogo Car Crash Control, Lola Frichet. Alors aujourd'hui sur Tsugi Radio, en direct du Labo du NAME en public au Garage des Lillois, on va tenter de voir comment faire pour que ça change, enfin. Avec moi sur le plateau, trois femmes, trois générations, trois artistes, trois parcours que nous allons raconter ce soir. D'abord Fanny Bouyagui, à la tête d'Art Point M à qui l'on doit le NAME, mais aussi la braderie de l'art, et des créations, défilés et parades un peu partout de Belfort à Mons, en passant par Abidjan, Villeurbanne ou Le Havre. Elle est DJ, productrice, elle a publié No Border en mai sur le label d'une habituée du NAME, Jennifer Cardini, elle fait partie du collectif Laisse tomber les filles fondé ici à Lille, Zaatar. Elle est chanteuse, musicienne, avec 3 albums au compteur. Elle tourne en ce moment en acoustique et elle sera d'ailleurs le le 19/11 au Colisée à Roubaix, le 11/12 à Mons et le 21/01 à l'Olympia, Jeanne Added.

Zaatar w Zeit has video of someone sneaking behind their staff as they were working stealing their backpacks from the locker area. This is not the first time the downtown Vancouver business has had to deal with ongoing theft and vandalism. Guest: Joanne Zarife - Business Director, Zaatar w Zeit  Learn more about your ad choices. Visit megaphone.fm/adchoices

Na última quinta-feira (11), uma queijaria de Domingos Martins, na região das Montanhas Capixabas, conquistou medalhas de ouro, prata e bronze no VII Prêmio Queijo Brasil, realizado na cidade de Blumenau, em Santa Catarina. Além das comendas, a queijaria conquistou o título de melhor queijaria do Espírito Santo, após avaliação dos jurados. Durante a premiação, 1.542 queijos de 20 Estados foram avaliados. A produtora capixaba teve quatro queijos reconhecidos no pódio. O "Boursin de Alecrim" levou ouro e o "Délicat", um queijo tipo meia cura, ganhou prata. Os queijos finos "Boursin de Zaatar" e "Boursin de Gengibre" conquistaram medalhas de bronze. Em entrevista à CBN Vitória, o jornalista e produtor de queijos, Sebastião Barbosa, traz detalhes da produção capixaba e conta o que levou seus queijos a conquistarem o paladar dos jurados. Ouça a conversa completa!

Welcome to The Daily Wrap Up, a concise show dedicated to bringing you the most relevant independent news, as we see it, from the last 24 hours (6/11/24). As always, take the information discussed in the video below and research it for yourself, and come to your own conclusions. Anyone telling you what the truth is, or claiming they have the answer, is likely leading you astray, for one reason or another. Stay Vigilant. !function(r,u,m,b,l,e){r._Rumble=b,r[b]||(r[b]=function(){(r[b]._=r[b]._||[]).push(arguments);if(r[b]._.length==1){l=u.createElement(m),e=u.getElementsByTagName(m)[0],l.async=1,l.src="https://rumble.com/embedJS/u2q643"+(arguments[1].video?'.'+arguments[1].video:'')+"/?url="+encodeURIComponent(location.href)+"&args="+encodeURIComponent(JSON.stringify([].slice.apply(arguments))),e.parentNode.insertBefore(l,e)}})}(window, document, "script", "Rumble");   Rumble("play", {"video":"v4yop6s","div":"rumble_v4yop6s"}); Video Source Links (In Chronological Order): A Florida law blocking treatment for transgender children is thrown out by a federal judge | AP News (35) We Are All ❤️

Avec Anna Ayanoglou, Joanna Dunis & Sofia Karampali Farhat Dialogue animé par Marie-Madeleine Rigopoulos Trois poétesses d'aujourd'hui partagent un lien à la francophonie et à la grécité, ainsi qu'un solide ancrage dans l'altérité, qui se manifestent dans leurs vécus intimes et leurs écrits littéraires. Dans le cadre d'un renouveau de la poésie contemporaine irrigué par les femmes, leurs poésies résonnent de manière chorale, dressant un champ littéraire riche de ses variations. Cette discussion et cette lecture croisée à trois voix se propose d'étendre et d'entendre un territoire poétique féminin, entre francophonies et grécités singulières. Soirée proposée par le Centre Culturel Hellénique. « Face à la mer, une Reine un jour m'a dit : Pourquoi la Grèce ? J'ai répondu parce que le Tout, les images, et le ciel Et toi, Que deviens-tu ? » Joanna Dunis, Topologies – Contes d'Athènes. À lire – Anna Ayanoglou, Sensations du combat, Gallimard 2022 ; Appartenir, Castor Astral, 2024 – Joanna Dunis, Topologies, Contes d'Athènes, Castor Astral, 2023 – Sofia Karampali Farhat, Zaatar, éd. Bruno Doucey, 2023. Lauréate Prix Ganzo espoir 2024

Enclavées, mal desservies, dépourvues d'infrastructures, les banlieues européennes sont parfois laissées à l'abandon.  Taux de chômage élevé, trafic de drogue, délinquance... De la France à la Suède en passant par les Pays-Bas, les problématiques sont-elles similaires dans les quartiers populaires ? Quelles initiatives positives sont mises en place par et pour les habitants ? Comment changer de regard sur la banlieue ? Avec :• Waël Sghaier, réalisateur du documentaire Banlie.ue, diffusé jeudi 26 octobre 2023 sur France 3 Paris Ile-de-France (co-production La Barone / France 3 Paris Île-de-France) • Marina, directrice de Zaatar, une association qui vient en aide aux réfugiés, située dans le quartier de Kypseli à Athènes. Elle participe au documentaire Banlie.ue de Wael Sghaier• Gildas Guiella, président de Wakatlab, Un espace de formation et un laboratoire d'innovations numériques, situé en banlieue de Ouagadougou, au Burkina Faso. Programmation musicale :► Hoosam - Om Du Frågar Mig► Omah Lai - Understand.

Enclavées, mal desservies, dépourvues d'infrastructures, les banlieues européennes sont parfois laissées à l'abandon.  Taux de chômage élevé, trafic de drogue, délinquance... De la France à la Suède en passant par les Pays-Bas, les problématiques sont-elles similaires dans les quartiers populaires ? Quelles initiatives positives sont mises en place par et pour les habitants ? Comment changer de regard sur la banlieue ? Avec :• Waël Sghaier, réalisateur du documentaire Banlie.ue, diffusé jeudi 26 octobre 2023 sur France 3 Paris Ile-de-France (co-production La Barone / France 3 Paris Île-de-France) • Marina, directrice de Zaatar, une association qui vient en aide aux réfugiés, située dans le quartier de Kypseli à Athènes. Elle participe au documentaire Banlie.ue de Wael Sghaier• Gildas Guiella, président de Wakatlab, Un espace de formation et un laboratoire d'innovations numériques, situé en banlieue de Ouagadougou, au Burkina Faso. Programmation musicale :► Hoosam - Om Du Frågar Mig► Omah Lai - Understand.

Zaatar – LCS Radio Ep.133 by La Confiserie Sonore

 Recently, my brother from Lebanon visited me in the Netherlands for a month, seeking new opportunities for himself and his family.During this time, I've realized how much I've changed since leaving Lebanon 23 years ago. Cultural differences sometimes make me feel like I'm speaking an alien language, but it's been a joyful and enlightening experience with my brother. We've bonded over our shared love for nostalgic rock music, which has always been our anchor during tough times, even amidst war. As I take a break to plan the podcast's future, I'm grateful for your support. Stay tuned for more life stories and experiences from all walks of life.Have an amazing summer, and I'll be back soon!

On Episode 103 of DO NOT WORRY, a concussed Anthony and a food-poisoned Elijah go over ZwZ's recent customer service meltdown! They're also discussing Lebanese restaurant prices, Diet Pepsi causing cancer, Elijah's TikTok ripoff, and our recent feature on 961.

In today's episode, Anna Rose (https://twitter.com/annarrose) and Nico Mohnblatt (https://twitter.com/nico_mnbl) interview Srinath Setty (https://twitter.com/srinathtv), Principal Researcher at Microsoft Research (https://twitter.com/msftresearch) and author of notable works such as Spartan, Nova, SuperNova, and HyperNova. This discussion covers Setty's early work and how this led to him working on SNARKs, folding schemes and sumcheck protocols, as well as his views on the future trajectory of the ZK space. Given the current chatter around Nova-style accumulation schemes, this interview offers a chance to explore the perspective of a key contributor behind these developments. Here's some additional links for this episode: Pepper Project Publications (https://www.pepper-project.org/publications.htm) Depot: Cloud storage with minimal trust by Mahajan, Setty, Lee, Clement, Alvisi, Dahlin, and Walfish (https://www.microsoft.com/en-us/research/wp-content/uploads/2016/02/depot-osdi10.pdf) Resolving the conflict between generality and plausibility in verified computation by Setty, Braun, Vu, Blumberg, Parno, and Walfish (https://eprint.iacr.org/2012/622.pdf) Proving the correct execution of concurrent services in zero-knowledge (extended version) by Setty, Angel, Gupta and Lee (https://eprint.iacr.org/2018/907.pdf) Replicated state machines without replicated execution by Lee, Nikitin and Setty (https://eprint.iacr.org/2020/195.pdf) Quadratic Span Programs and Succinct NIZKs without PCPs by Gennaro, Gentry, Parno and Raykova (https://eprint.iacr.org/2012/215.pdf) Pinocchio: Nearly Practical Verifiable Computation by Parno, Howell, Gentry and Raykova (https://eprint.iacr.org/2013/279.pdf) Incrementally Verifiable Computation or Proofs of Knowledge Imply Time/Space Efficiency by Valiant (https://iacr.org/archive/tcc2008/49480001/49480001.pdf) Succinct Non-Interactive Arguments via Linear Interactive Proofs by Bitansky, Chiesa, Ishai, Ostrovsky and Paneth (https://eprint.iacr.org/2012/718.pdf) Open VDF: Accelerating the Nova SNARK-based VDF Article (https://medium.com/supranational/open-vdf-accelerating-the-nova-snark-based-vdf-2d00737029bd) Episode 274: SNARKs: A Trilogy with Ariel Gabizon (https://zeroknowledge.fm/274-2/) ZK Study Club: Supernova Srinath Setty - MS Research (https://www.youtube.com/watch?v=ilrvqajkrYY) Check out the ZK Jobs Board here: ZK Jobs (https://jobsboard.zeroknowledge.fm/). Find your next job working in ZK! Zero-knowledge is changing the world and until now, building ZK applications meant learning new, chain-specific languages and complex cryptography. But no more! With SnarkyJS, the easiest to use zk SDK, developers can add the magic of zk to their apps using TypeScript! Whether you're targeting Mina (https://minaprotocol.com/), the leading zk-native blockchain, or off-chain applications, SnarkyJS from O(1) Labs (https://o1labs.org/) has you covered. With support for infinite recursion, in-browser proving, and so much more, the full power of zk is available to everyone. Visit snarkyjs.o1labs.org (snarkyjs.o1labs.org) to get started. If you like what we do: * Find all our links here! @ZeroKnowledge | Linktree (https://linktr.ee/zeroknowledge) * Subscribe to our podcast newsletter (https://zeroknowledge.substack.com) * Follow us on Twitter @zeroknowledgefm (https://twitter.com/zeroknowledgefm) * Join us on Telegram (https://zeroknowledge.fm/telegram) * Catch us on YouTube (https://zeroknowledge.fm/)

Highlights from the Headlines

In the Dog Liaison LIVE Coaching Show, Jenna pulls Rover guardians from across the world into a coaching call where they discuss together an issue they are facing with their dog. In this episode, guest guardian Alex, describes Zaatar's recent dog anxiety.Zaatar has been waking up in the middle of the night consistently, begging to come into the bedroom with mom. Alex and her many trainers are stumped and can't figure out what's going on.Will Alex be able to problem solve and come up with a few hypotheses of what's causing Zaatar's midnight disruptions?Find out in this first episode of the Dog Liaison Coaching Show.Follow Zaatar and Alex's journey at https://www.instagram.com/zaatar8289/ Check out my website https://www.getacalmdog.com/ to learn more.Subscribe to my Dog Liaison Channel on Youtube And follow me on Instagram @dog_liaison

Entre le dérèglement climatique, les guerres et les risques de crise économique, tout le monde semble au bout du rouleau. Et si la solution pour garder espoir dans les pires situations, c'était justement d'être le plus réaliste possible sur ce qui nous arrive ? Pierre a vu son glacier d'enfance disparaître petit à petit, Sofia a fui les bombardements au Liban, Carole a vu sa vie bouleversée par un accident de la route. Dans cet épisode, la journaliste Marjolaine Roget interroge notre possibilité de cultiver l'espoir dans un climat très anxiogène. Elle est accompagnée par Monique Atlan, journaliste et co-autrice du livre L'espoir a t-il un avenir ? - En finir avec le pessimisme. Et si l'on arrêtait d'associer l'espoir à la naïveté ? Pour aller plus loin :L'étude de The Lancet sur les émotions que suscite le changement climatique chez les populations jeunes.L'étude de l'université de Sichuan sur l'impact de l'espoir sur le fonctionnement de notre cerveau.L'étude de l'université de Houston sur les corrélations entre espoir et anxiété.Le livre de Monique Atlan et Roger-Pol Droit, L'espoir a t-il un avenir ? - En finir avec le pessimisme (éditions Flammarion)Le livre de François Hartog, Régimes d'historicité. Présentisme et expériences du temps (éditions Seuil)Le livre d'Erri De Luca, Alzaia (éditions Payot Rivage)L'article de Rebecca Solnit dans The Guardian, Hope is an embrace of the unknown.Le recueil de poèmes de Sofia Karampali Farhat, Zaatar, à paraître en février 2023 aux Éditions Bruno Doucey.Lena Coutrot est la productrice d'Émotions, accompagnée d'Elsa Berthault. La supervision éditoriale et de production était assurée par Maureen Wilson. Marjolaine Roget a tourné et écrit cet épisode, Clémence Reliat était à la réalisation sonore, Ruben Perez s'est occupé de la prise de son, Jean-Baptiste Aubonnet était au mix et c'est Nicolas de Gélis qui a composé le générique d'Émotions.La retranscription de cet épisode sera bientôt disponible. Vous pouvez nous la demander à hello@louiemedia.com. Suivez Louie Media sur Instagram, Facebook, Twitter. Et si vous souhaitez soutenir Louie, n'hésitez pas à vous abonner au Club. Vous y trouverez des bonus, une newsletter, des masterclass, des rencontres avec l'équipe, et bien plus. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Want to support our Sarde? check out our Patreon and supporting us! https://www.patreon.com/sardeafterdinner تحذير: أعزائي المشاهدين والمستمعين، للحفاظ على سلامتكم وسلامة الآخرين نرجوا أن لا تشاهدوا أو تستمعوا إلى هذه الحلقة على معدة فارغة. مع كل الحب والتقدير، فريق سردة يجلب أنطوني رحايل المعروف ب No Garlic No Onions الطعام إلى مائدة سردة لأول مرة في تاريخ البرنامج، ويشارك كل المعلومات عن الطعام اللبناني. تحدثنا في هذه السردة عن: - تاريخ المازة اللبنانية - تنوع الطعام بين مختلف المناطق اللبنانية - أين تجد أفضل شاورما - ما هي أنواع الزعتر، الكبة، المناقيش، الصفيحة، وأكثر... - أطباق ميديا، معين وأنطوني المفضلين - قصص أبطال لبنانيون يحضرون الطعام بطريقة تقليدية في كل أنحاء الدولة   WARNING: Dear All, For your safety and the safety of those around you, do not watch this Sarde on an empty stomach. With love, The Sarde Team   Anthony Rahayel AKA No Garlic No Onions brings food to the table for the first time in Sarde history and shares all about Lebanese food. In this Sarde, we spoke about the following: -The history of Lebanese Meze -The food diversity between regions in Lebanon -Where to find the best Shawarma -What are the types of Zaatar, Kebbeh, Mankoucheh, Sfiha and more… -Médéa, Mouin & Anthony's top 3 favorite Lebanese foods -Stories of Lebanese heroes making traditional food all over the country   Sarde (noun), [Sa-r-de]: A colloquial term used in the Middle East to describe the act of letting go & kicking off a stream of consciousness and a rambling narrative. The Sarde After Dinner Podcast is a free space based out of the heart of Beirut, Lebanon, where Médéa Azouri & Mouin Jaber discuss a wide range of topics (usually) held behind closed doors in an open and simple way with guests from all walks of life.   SARDE EVERY SUNDAY with NEW EPISODES released WEEKLY! 9:00 PM

In this episode, Palestinian chef Anan Jardali Zahr describes her beloved foodways and ingredients, including Molokhia, Kusa, and Zaatar. Anan was born in Akka, Palestine and came to California at age 11, after the Six-Day War of 1967. She graduated from University of California at Berkeley's Department of Near Eastern Studies and attended Graduate School at West Chester University in the Department of Education. She and her family have lived in the Philadelphia area since 1980 where she previously taught in the school system. From 1995-2001, Anan had a Mediterranean restaurant in Wilmington, Delaware and she continues to share her love for Palestinian food through cooking demonstrations (which is how we first met, at the Culinary Literacy Center of the Free Library of Philadelphia) and through Instagram: @ananzahr   SEED STORIES TOLD IN THIS EPISODE: Palestinian Molokhia Palestinian Kusa Squash Lebanese Za'atar   MORE INFO FROM THIS EPISODE: Interviewee: Anan Zahr Anan on Instagram: @ananzahr Seeds and Their People: EP 5: RAU ĐAY, LALO, SALUYOT, EWEDU, MOLOKHIA, Mar 16, 2020 Ingredients Across Borders: Sumac at the Culinary Literacy Center of the Free Library of Philadelphia   ABOUT: Seeds And Their People is a radio show where we feature seed stories told by the people who truly love them. Hosted by Owen Taylor of Truelove Seeds and Chris Bolden-Newsome of Sankofa Community Farm at Bartram's Garden. trueloveseeds.com/blogs/satpradio   SUPPORT OUR PATREON! Become a monthly Patreon supporter! This will better allow us to take the time to record, edit, and share seed stories like these.   FIND OWEN HERE: Truelove Seeds Facebook  |  Tumblr  |  Instagram  |  Twitter   FIND CHRIS HERE: Sankofa Community Farm at Bartram's Garden   THANKS TO: Anan Jardali Zahr Maebh Aguilar Sara Taylor

في الحلقة دي هنتكلم مع أحمد عن المحتوى وعلاقته بالنمو وازاي نعمل استرتيجية محتوى ونخلي بالنا من ايه

Sarcoidosis patient Robin Goble once lived an active life that included cycling, hiking and hanging out with her friends while helping to raise two teenage sons.  Then sarcoidosis showed up in her life.  Now she is trying to get past the problems and looking for answers while helping other sarcoidosis patients cope with their problems. Universal Barriers Podcast:  https://www.stopsarcoidosis.org/sarc-fighter-podcast/ More on Universal Barriers https://www.stopsarcoidosis.org/events/universal-barriers-in-dealing-with-a-chronic-disease-a-sarcoidosis-perspective/ Ignore No More https://www.stopsarcoidosis.org/ignore-no-more-foundation-for-sarcoidosis-research-launches-african-american-women-sarcoidosis-campaign/ Sarcoidosis Awareness Film: https://www.purpledocumentary.com/ Nourish by Lindsey: https://www.nourishbylindsey.com/ Dr. Jinny Tavee's book, The Last Day of Suffering: https://www.amazon.com/Last-Day-Suffering-Health-Happiness/dp/0615542751 Read about the patient trial with aTyr 1923 https://investors.atyrpharma.com/news-releases/news-release-details/atyr-pharma-announces-positive-data-phase-1b2a-clinical-trial Also -- Note that investors also believe in the promise of aTyr 1923: https://investors.atyrpharma.com/news-releases/news-release-details/atyr-pharma-announces-closing-863-million-public-offering Yale University and sarcoidosis skin treatment | Dr. William Damsky: https://news.yale.edu/2018/12/26/yale-experts-treat-severe-disfiguring-sarcoidosis-novel-therapy Stanford University Clinical trial | Dr. Mathew Baker: https://med.stanford.edu/sarcoidosis/clinical-trial.html Bonus Episode on COVID-19 and Sarcoidosis https://beatsarc.podbean.com/e/bonus-episode-sarcoidosis-and-covid-19-presented-by-the-foundation-for-sarcoidosis-research/ Bonus Episode  Sarcoidosis and Prednisone: https://beatsarc.podbean.com/e/bonus-episode-sarcoidosis-town-hall-dealing-with-prednisone-presented-by-the-foundation-for-sarcoidosis-research/ MORE FROM JOHN Cycling with Sarcoidosis http://carlinthecyclist.com/category/cycling-with-sarcoidosis/ Watch the Prednisone Town Hall on YouTube https://youtu.be/dNwbcBIyQhE More on aTyr Pharma: https://www.atyrpharma.com/ Do you like the official song for the Sarc Fighter podcast?  It's also an FSR fundraiser! If you would like to donate in honor of Mark Steier and the song, Zombie, Here is a link to his KISS account.  (Kick In to Stop Sarcoidosis)  100-percent of the money goes to the Foundation.  https://stopsarcoidosis.rallybound.org/MarkSteier The Foundation for Sarcoidosis Research https://www.stopsarcoidosis.org/ Donate to my KISS (Kick In to Stop Sarcoidosis) fund for FSR  https://stopsarcoidosis.rallybound.org/JohnCarlinVsSarcoidosis?fbclid=IwAR1g2ap1i1NCp6bQOYEFwOELdNEeclFmmLLcQQOQX_Awub1oe9bcEjK9P1E My story on Television https://www.stopsarcoidosis.org/news-anchor-sarcoidosis/ email me  carlinagency@gmail.com Shakshuka Serves 4 Ingredients and Prep ·       3 Tablespoons Extra Virgin Olive Oil   ·       1 - 4 oz can green chilies ·       2 onions chopped   ·       1 – 14.5 oz can diced tomatoes   ·       2 yellow/red bell peppers   ·       ¼ cup water or vegetable broth ·       4 cloves of garlic   ·       2 bay leaves ·       2 teaspoons tomato paste   ·       4 eggs (or 1 can Chickpeas drained) ·       1 teaspoon ground turmeric   ·       2 oz feta cheese (or vegan tofu feta)   ·       1/8 teaspoon cayenne pepper   ·       ¼ teaspoon black pepper ·       1 – 2 cups of fresh spinach, washed and torn   ·       1 Tablespoon Za'atar (optional)   ·       Cooked cous cous or rice for serving   Heat oil in skillet. 12 inch is best. Set heat to medium/high. Add onions and peppers – sauté until soft. Add garlic, tomato paste, cumin, turmeric, black pepper and cayenne. Cook for about three minutes. Add in chiles, tomatoes, water, spinach and bay leaves. Bring to a simmer and cook 10 minutes. Remove bay leaves and transfer 1 -2 cups to a blender (or use an immersion blender) until smooth and return to skillet. Make 4 indentations with a spoon with the sauce and crack an egg in each well. (For vegetarian version add chickpeas in place of eggs) Cover and cook 6-10 minutes. Add feta and sprinkle with Zaatar. Serve over Cous Cous (we like Israeli) or rice. (I adapted this recipe from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (The Complete ATK Cookbook Series) Paperback – December 27, 2016) My family loves all the recipes we have tried. https://www.amazon.com/Complete-Mediterranean-Cookbook-Vibrant-Kitchen-Tested/dp/1940352649

Eva Hammad bodde i det palestinska flyktinglägret Tel al Zaatar i Libanon på 1970-talet och arbetade som sjuksköterska. När lägret först belägrades och sedan angreps militärt, förlorade Eva sin man och blev själv svårt skadad. I PalestinaPodden delar Eva med sig av sin oerhört starka berättelse och vi pratar om de palestinska flyktingarnas situation. Och om solidaritet och engagemang. Hosted on Acast. See acast.com/privacy for more information.

This is the second part of the food tour with Izzeldin Bukhari from Sacred Cuisine in the old city of Jerusalem.In this episode we continue after the falafel and humus breakfast at Abu Ahmad, to have Arabic coffee and traditional Palestinian sweets in the Cotton market. We visit Abu Yahya to try some sesame nuts protein bars, still handmade, with real honey. Then we continue to visit the only tahina factory in Jerusalem that still roasts the sesame seeds in a wood oven.Of course we drink some fresh pomegranate juice on the way and then we head to the famous Manba zaatar shop where we learn about zaatar, duqa, sumac, buton, different types of wheat, gee and dried yogurt.  Izzeldin was raised in the old city, his family is a prominent Sufi family. Izzeldin started Sacred Cuisine in an attempt to revive the Palestinian somi food (vegan / vegetarian) and when he works as a caterer he focuses on local and seasonal products. With Sacred Cuisine he aims at the rediscovery of the Palestinian heritage through food, bridging past and present.Follow him on social media @SacredCuisine or visit his website https://sacredcuisine.comAnd if you want to follow Stories from Palestine podcast on Social media, or watch the videos on YouTube, go to https://podspout.app/storiesfrompalestineYou can also sign up for the email newsletter, to get a weekly reminder and special offers and information.If you want to watch the Christmas video : "Jesus was NOT born in a stable" then you can go to the Ko-fi shop and do a donation there. Leave your email address so we can send you the link to the video. Click here to go to the Ko-fi shop.

In this episode, host Diana Buttu speaks with human rights attorney Rabea Eghbariah, on how foraging wild herbs, like za'atar, within Israel became a punishable offense targeted at Palestinians. After the ethnic cleansing of Palestine in 1948, Palestinians have been forcibly removed and separated from their land, a primary food source for most. Foraging native herbs like, za'atar, akkoub (gundelia) and marimiyeh (sage), is criminalized by Israeli political authorities. Rabea and Diana discuss, from a legal perspective, the rationale behind this criminalization is an attempt to further alienate Palestinians from their land.

The team starts again with the week of crazy that is an NRL week, they cover the racist trolling of Jayden Okonbur, the cancellation of the Rugby League World Cup, Gee's fan loyalty, the possible NRL Grand Final in NZ, Joey Manu being stalked by the All Blacks, the recruitment by the Tigers and the Dragons, are Parramatta at a crossroads, Peter Sterling retiring, the highlights of the Olympics and if Zaatar is a performance enhancer. @28:02 They review all the action or inaction in some games, of Round 21. The Broncos effort is praised, the Knights improvement, Ricky Stuart's very valid complaint about the refs, Souths grilling the Eels and can their magic beat the Storm, the Sharks consistency in being inconsistent, the great games between the Roosters and Panthers and the Manly and Storm before the bore fest of the Bulldogs and the Tigers and what is the future of both clubs before discussing the improving Titans. @1:17:51 The team finally gets to the preview of Round 22 and what appears to be an easy round for tipsters and the big top 4 clash between the Eels and the Sea Eagles.

Reema and Alpha Jara discuss the fashion and retail industry in the Middle East, everything from what frustrates them to how we would like to see it improved. This episode also features a cute cameo from Zaatar the cat

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meCourtney Brandt otherwise known to others as A to Zaatar, is not only an author but one of the most respected food and travel writers in the Gulf region.In her own words, she was late to the market, however one of the things she is most proud of, is that she is true to her word, above all, genuine and honest!https://atozaatar.com She started writing in 2007, with various books in the young adult genre, one of the books was almost commissioned twice to be shown on the big screen, so keep your eyes and ears open Hollywood producers. The food writing came into its own in 2016, on an accidental foodie trip to the Scandinavian food capital – Copenhagen. The schedule should of been Nepal, but a monsoon had scuppered those plans, at the same time in the background the TV show - No Reservations was being shown, with the late great Anthony Bourdain as the presenter, who happened to be eating in Noma for that particular episode, which at the time happened to be voted the St Pellegrino number 1 best restaurant in the world, so not a bad place to start writing about food!https://noma.dkCourtney has dined all over the world, but if she is going to dine in any new city, it comes down to three things; word of mouth, is it worth the money? And would she return? Ultimately, this is what her readers want to know.Dubai is a huge melting pot for culinary talent, people like Himanshu over at Tresind Studio, Yannick Alleno, Even Massimo Bottura from time to time.https://tresindstudio.comOf-course, the talk of the Michelin guide as to whether they will or won't come to Dubai, the biggest gap in the market seems to be the service, reading guests is one of the most crucial parts of the entire experience, even to point of spotting a left-handed guest within 90 seconds. These details are what makes the difference between being good or being incredible!To be a great food writer, you need to be able to able to not only understand food, but to also be able to constructively criticise a meal, always for the sake of making sure the guest experience is second to none.At times this has got Courtney blacklisted from certain restaurants and PR companies, her reviews are always about being constructive and should be able to give an opinion, not to be negative but to always push that chef or restaurant to the next level. Some Chefs could even argue the point of what qualifications, or technical background does someone like Courtney have to judge their food? The answer is simple, she has an incredibly educated palate, dines out at least 3 times a week, and she has a completely different point of view, which is from the diner's perspective, the people who ultimately pay the bills.Without a doubt, Courtney certainly knows and understands what it takes to be at the very top of the restaurant game, at the same time she articulates food to a level that we all want to read about. If you haven't already make sure to subscribe to her incredible blog, the link is below.https://atozaatar.com Stay tuned for next week's show, we talk to one of the most talented energetic pastry chefs in the UAE!Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

In this episode, we explore the criminalization of three popular edible plants within Palestine with our guest Rabea Eghbariah. Zaatar, akkoub, and mirimiya are famously associated with Palestine, and yet there is currently a legal ban on their picking, possession, and trade. We discuss the cultural and economic history of these plants within Palestine as well as the history and significance of the legal ban by the Israeli Nature and Parks Authority. Music: Three Colors by Podington Bear. Three Colors by Podington Bear is licensed under an Attribution-Non Commercial 3.0 International License. https://creativecommons.org/licenses/by-nc/3.0/legalcode https://freemusicarchive.org/music/Podington_Bear/Fathomless_-_Ambient/Three_Colors

We highlight successful stories of Arab Americans and Arab Canadians who positively impact the community. Sponsored by Lipton Yellow Label.In this episode, we chat with Alexander Harik. Meet Alexander Harik, Co-founder and CEO of Zesty Z.  In 2017, Alexander and his mother launched Zesty Z in Brooklyn. They had no background in food, but wanted to create a modern Mediterranean brand to share the flavors and cultures from the region.Their first products were innovative condiments that blended Za'atar and olive oil. ​They had a national recognition and expanded their offerings to popcorn​ and seasonings.Hosts: Anwar Jebran and Malek Abdulsamad.Music (Special Cover): https://www.basselmusic.com/Please visit our website, and follow up on social media and watch us on Youtube:https://linktr.ee/communiteainarabic

Featuring Alex Harik with Zaatar holiday appetizers and Finance to Food Jacqueline Coleman and Johnny McConnon with Holiday Cocktails and Black Market Matt Meltzer bringing us Restaurant News Lee Schrager with the LBS Holiday Bake Sale Dinner in Minutes at the end!

In our last episode before the election, Nubia Love Jackson joins Chip to play Gay Slang Trivia, we see if we can get Rudy and Jeffrey Toobin in a room together, and remind everyone to go Vote!

L’explosion du 4 août dernier à Beyrouth a plongé le Liban dans une immense tristesse, un profond découragement. « Il fallait l’espoir », même s’il faudra aussi du temps pour se relever du traumatisme de ce drame. Ce souvenir de la vie, du goût de la vie au Liban, pour envisager demain comme dans le dessin de Zeina Abirached publié dans l’Orient littéraire le 3 septembre. « On dit que le blé déversé sur cette terre dévastée se serait mis à pousser, j’ai envie de croire que c’est vrai. » Avec- Zeina Abirached, Franco-Libanaise, dessinatrice, auteure de nombreuses bandes dessinées: Prendre refuge, Je me souviens Beyrouth, le Piano Oriental chez Casterman, Le jeu des hirondelles, aux éditions Cambourakis.- Karim Haïdar, cuisinier, chef de Les mots et le ciel, "boutique à manger située au 81 rue Olivier de Serres, dans le 15ème arrondissement de Paris, auteur avec Andrée Maalouf de Cuisine libanaise d'hier et d'aujourd'hui, aux éditions Albin Michel. Pour une nouvelle écoute :  Il est d’abord question de ce dessin de Zeina Abirached, publié le 3 septembre dans le supplément et de l’importance du blé, ingrédient essentiel : Aïch la vie. Produit sans doute le plus important de la cuisine libanaise, deux préparations les plus symboliques : la tabboule et la kebbe. Ces silos détruits dans l’explosion, signal de l’arrivée à Beyrouth. Sans doute le dessin le plus difficile de sa vie. (5’25) Le blé dont on fait le boulghour, et donc, la kebbe, plat qui réunit le plus, symbole d’unité, mangée par tous les Libanais, d’où qu’ils viennent.(8’15) Suivant les familles, suivant les moyens financiers, seule la proportion de boulghour que contient la kebbe change. (9’00) Histoire de la kebbe rusée, histoire de résistance et de kebbe identitaire et voyageuse. Faire la kebbe à la maison est l’une des dernières traditions que l’on perd quand on est loin. La singularité de la kebbe, de sa confection, sa place dans la famille, le partage qu’elle induit. De culture, d’identité et… de cuisine (15’30), les kebbe de Cayenne. (17’15) Souvenirs du goût de l’enfance, entre zaatar, Kak, ces pains en forme de sacs à main et friture de rouget. Du plaisir de manger avec les doigts, du pain utilisé comme un couvert. Où l’on parle de Fasateen, d’espoir, de la liberté, de nostalgie. (26’15) De musique, d’Orient, d’Occident et du « piano oriental » inventé par l’arrière-grand-père de Zeina Abirached, Abdallah Chahine. De la naissance de ce piano bilingue et… quel serait le quart de ton de la cuisine libanaise ? Le quart de ton étant la note musicale qui signe l’Orient sur un piano. (29’23) Une seule note serait exclusive, mais plusieurs notes comme la mélasse de grenade, et le taboulé fait de persil plat, et d’un tout petit peu de boulghour. De la valeur pendant la guerre des légumes et des fruits lavés à l’eau, du partage, de la solidarité et de la tristesse de constater que les réflexes acquis pendant la guerre civile persistent. Le jeu des hirondelles, premier roman de Zeina malheureusement toujours d’actualité. De souvenirs d’enfants pendant la guerre civile, de la blessure toujours ouverte, des coupures d’électricité et des pénuries. (39’14) des strates de souvenirs enfouis que l’explosion du 4 août a fait ressurgir. (40’) Aranis, évocation des vendeurs ambulants de lupins, de maïs et de pastèque. Discussion autour des mezze et de la muné, l’art de la conservation, l’été en bocal pour l’hiver. Vivre toute l’année avec les saisons, de labné dans l’huile en yaourt séché, du blé vert fumé et savouré plus tard, et bien sûr du mouton à queue grasse grâce auquel l’awarma – confit de viande - est préparé. Des pièces et du mystère de la muné d’Anhala, autre figure grand maternelle de Zeïna.Programmation musicale :Fasateen, de Mashrou leïla  Extrait du « Piano Oriental », bande dessinée en musique de Zeina Abirached et Stéphane TsapisAranis Koullou Ndif, de Soap Kills.

04 August 2020: Live at BOCA DIFC with Chef Matthijs Stinnissen. Dan Pickin, chef and founder of Dan’s Home Food tells us what it’s been like to launch a food business during the pandemic. Courtney Brandt from A to Zaatar talks about her week’s foodie adventures and Omar Shihab, General Manager and Founder of Boca explains the concept behind his Mediterranean restaurant. See omnystudio.com/policies/listener for privacy information.

The world is changing, and so is Cisco. Digital transformation is impacting all economic sectors and is changing the way we live. Networks have never been more important, and DevNet is part of Cisco’s broad strategy to transform the way we do business. In this episode, Wadih Zaatar, the DevNet Global Partnership Lead for Cisco Networking Academy, will be walking us through the DevNet Associate certification and course, and telling us why these new competencies are becoming more and more important. This podcast is produced and brought to you by Cisco Networking Academy. NetAcad transforms the lives of learners, educators and communities through the power of technology, education and career opportunities. Learn more at netacadpod.com/learn. Learn more about the DevNet Associate certification. Wadih Zaatar : @wzaatar If you have any questions, or if you have constructive feedback, we want to hear it! Email us at learning-never-stops@cisco.com.

16 July 2020: Courtney Brandt of A to Zaatar discusses should restaurants need to take deposits for bookings and gives Helen the low-down the latest food news and trends in Dubai. Take a listen to some of her suggestions.  See omnystudio.com/policies/listener for privacy information.

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem. Danny and Johnny Dubbaneh take us on a journey from Yaffa to the United States, on the trail of their Manoushe and Zaatar. Fadi and the great Z&Z team talk about zaatar, Palestinian food memories and how children of immigrants perpetuate food traditions and Palestinian culinary culture.  With a special guest appearance of their father. 

This week the hosts discuss how Suboxone treatment should be more easily available to treat opioid addiction. They also look at a study that found grandparents who help with babysitting may live longer. Plus, a special guest chef shares his healthy recipe for zaatar roasted eggplant.

Hi everyone and welcome back to another episode of Tumult. I’m so excited you are here with me! This week's episode is about what I think you should know before going to Saudi Arabia as a tourist. Why? Saudi Arabia only recently opened its doors to tourists in September 2019 and a lot of people have questions about the Saudi experience. I traveled to Riyadh in January and would like to share my impressions with you and hopefully give some useful insights into Saudi Arabian culture. We are gonna talk about the visa application process, prohibited items, dress codes, gender segregation, prayer times, public transport and recommendations! Featuring some incredible insights and analysis of a Saudi local! Intrigued? I’d absolutely love for you to check out this episode on your favorite platform. Including Spotify! Thank you for listening! OFFICIAL VISA APPLICATION WEBSITE: https://visa.visitsaudi.com/ Prohibited Items (official): https://www.customs.gov.sa/en/general/Prohibited-goods Vision 2030: https://vision2030.gov.sa/en Winter at Tantora Festival: https://experiencealula.com/en/Winter_at_Tantora/about/Pages/default.aspx MDL Beast Festival: https://mdlbeast.com/the-festival/ Timestamps: 00:00 - 02:34 Introduction 02:35 Visa Application 05:10 Prohibited Items 07:00 Dress Codes 10:35 Mshari: Impact of Tourist Visa on Saudi Society 17:20 Gender Segregation 18:56 Prayer Times 21:47 How to get around 22:56 Recommendations/ Vision 2030/ Disclaimer What to See: Al Masmak Fortress and the surrounding 'Old Town': https://www.visitsaudi.com/en/see/highlights/Al-Masmak-Fortress City of Dir'iyah (a small city outside of Riyadh): https://www.visitsaudi.com/en/see/highlights/historical-Dir-iyah Thumama desert: 45min drive from the center of Riyadh. You can rent quad bikes and have a picnic in the dunes. City View from one of the highest buildings in Riyadh: Al Faisaliah Tower: The Globe Experience The 303 (Art Exhibitions and lots of coffee places - tourist hub) https://www.the303.sa/ What to Do: Kashta at Wadi Hanifah Walk at Wadi Namar (lake 40min from the center of Riyadh) Ask for Arabic Coffee and Hookah! (and dates!) What to Eat: Lebanese place Karam Beirut: http://www.karambeirut.com/locations (vegetarian dishes) Zaatar w Zeit: http://www.zaatarwzeit.net/KSA/home (vegetarian dishes) A m a z i n g falafel place: Abu Jbara, Riyadh Chick 'n' Bun: https://www.instagram.com/chicknbun.sa/?hl=en --- Send in a voice message: https://anchor.fm/tumult/message

Saffron in the SouksVibrant Recipes from the Heart of LebanonBy John Gregory-Smith 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. John: I'm John Gregory-Smith, and my new cookery book is called Saffron in the Souks. It's packed with vibrant recipes from Lebanon. Suzy Chase: The first line in this cookbook says, “When I was writing my first cookbook in 2010, I went to work as a chef in Beirut.” Let's go back for a minute, and tell me how you got to that point in 2010, in Beirut? John: So, the landscape was very different then. Social media was a completely different beast back in 2010, I think. I don't even think Instagram was really a thing back then. I was more like Facebook and Twitter. I'd read an article on a restaurant, very old school, like in the newspaper, that was like a community kitchen. The guys set up this place called Tawlet in Beirut, where they had a really good front of house, really good chefs, and they would invite people from local regions of Lebanon to come and cook their local cuisine. The landscape there was a bit, let's say, challenging outside of the city. It was still a bit dangerous. A lot of the people with the money who were living in Beirut weren't traveling anywhere. What you wanted to do was encourage people to come and cook, they could take home a bit of cash. Just do good things via food. I thought it sounded incredible, and I also thought it sounded like a very smart way to go to one place and learn about all the regional cuisine of the country. Lebanon is not a huge country anyway, but it wasn't a great place to be traveling around. You could just go to the city and stay there. I emailed them and they got back to me and said, “Yeah, come out. That would be great, we'd love to have you.” I basically was there for a couple of weeks. I'd go in every morning and do the morning shifts, and help the guys prep for lunch service. The way they eat in this restaurant is just beautiful. You go and you pay a set price, I think it's about $30 or whatever. You have this ginormous banquet laid out for you of hot and cold [mezzes 00:02:21], and then amazing stews and meats, and amazing vegetarian food from the different regions. The ladies who would come in from the regions would spearhead what they wanted to cook, and then the chefs would help them prepare it. It was really quality food, really interesting menus, and it was changing all the time. The desserts, oh my God, they were so delicious! They'd have this huge counter laid out, with opulent desserts. It was just incredible. I learned so much. Really, really enjoyed the city as well. It was a very vibrant place to be, there was a lot happening, it felt like it was really exciting. I was very much advised to just stay in the city, for my own safety. I don't speak Arabic, and that was ... When the locals tell you to do something, you tend to do it, do you know what I mean? Suzy Chase: Yeah. John: So, I had this incredible time, kept in touch with everybody in the restaurant. They were saying, "Oh, you know, the country is changing, it's really opening up, it's a lot safer now. You should think about coming back." I did, I just decided that's what I wanted to do. I went back, hired a car, and drove around for a few months on my own. Tapped into these lovely ladies who'd helped me originally. It was so nice, going to revisit them, and going to stay in their homes. Spend time with them properly, and cook with them on their own terms. It was just phenomenal. Suzy Chase: Now, years later when you went back, did you go thinking about writing a cookbook, or did you just go back, just to revisit it? John: Absolutely writing a cookbook. I got the green light that I could ... Basically, I said to the guys I'd stayed in touch with in the restaurant, if I come back, the way I write books is I need to drive around, I need to be on my own, I need to soak things up. I need to feel that I can go anywhere, do everything, meet everyone. Is that doable? They were like, “Absolutely.” So, I spoke to my publisher. I felt if I could do it, go for it. They were quite supportive. Suzy Chase: Did you have a translator? John: Yes. My Arabic is dreadful. It's a really hard language. Suzy Chase: Yes. John: I'm very bad at languages, anyway. I can speak three words of French. Arabic is a very different beast. I can say hello, and thank you. Most of the times when I say that, people don't really understand what I'm saying. I would very much have a translator. Actually, what I found when I was there is that most of the guys would speak a bit of English. I could get around it quite easy. It was nice when I did have a translator, because I could get the beautiful stories, and the nuances of the food quite a lot better. Suzy Chase: Tell me about the title, Saffron in the Souks? It just rolls off the tongue. John: So, what I like to do is, when I go to these countries, I get incredibly overexcited. I'm quite an excitable person. I charge around, full of energy. I see everything, do everything, and I tend to just love it all. What I want to do is communicate that to everybody, really. It has to be through the recipes, through the writing, and the title. What I was trying to come up with was something really evocative, and beautiful, and that would inspire how the country had inspired me, really. Saffron in the Souks just felt like it had that lovely hint of something exotic. It felt perfect for it. Suzy Chase: It's nice. You could even name a restaurant Saffron in the Souks. John: Yeah, it's gorgeous. I love it. Suzy Chase: It's really pretty. John: Trademarked, by the way, so you can't. Suzy Chase: Oh, darn. I was going to do my new Twitter handle, Saffron in the Souks. John: Funny. Suzy Chase: What is typical Lebanese street food? John: So, the really good stuff would be kebabs. Amazing kebabs, they eat them meat over fire. You wouldn't cook it at home because you don't have a huge fire pit. That is served everywhere. Any town you go to will have a really good kebab shop. They make everything from chicken sheesh, which is the very basic marinated cubes of chicken, to more elaborate lamb kebabs, and ground meats. The other thing is, again, because they don't have ovens, you use communal bakers. Even in the tiny villages, they'll have a local baker. The baker will obviously cook the bread, but they also do these really wicked things called manouche, which is a flatbread that's cooked fresh with zaatar. Zaatar is a spice blend of different dried herbs. Sumac, which is a red berry that grows in dry areas. It's ground and it's got a very tart flavor. Then, finally, sesame seeds. It's quite a sucker punch of flavor. They drizzle oil and put the spice mix over the raw dough and bake it. You eat that as breakfast on the go, and it's just divine. Suzy Chase: Tell me about picking fresh zaatar in Nabatieh? How do you pronounce it? John: Nabatieh. Suzy Chase: Nabatieh. John: Yeah, that was really interesting. Actually, that was right in the south of Lebanon, by the Israeli border. I was advised not to go there. I think people just felt it could be a bit risky, basically. Anyway, I was with the guys who I'd been working with the whole time, who ran this kitchen. I was say I really want to go down there, but I've been told not to. They went, “Listen, we know this brilliant farmer there. He's really lovely. Let's call him and see what he says.” We called this guy, he's called Abu. Abu was so lovely. He went, “Look, it's completely fine at the moment, it's really safe. It feels like it's been safe for quite a while. Why don't you come down to the farm?” I went with a friend of mine, she actually drove me. Now, I did drive everywhere in Lebanon, and it was only out of laziness she decided to drive. It also meant that the journey, which probably would have taken me maybe four hours, because I drive so slowly, took about an hour because they drive ... She drove so fast. We went there, and it was exquisite. It was a really vibrant, green part of Lebanon. Beautiful, it was springtime. Wild flowers everywhere, and this herb called zaatar grows there. If you buy this blend called zaatar, say in America, it will probably have thyme or oregano in it as the herb. In Lebanon, they actually have a herb called zaatar. It's native to their country, and it's got this incredible perfume. Abu was this wonderful man. Really just so much energy and life, he was gorgeous, grew this herb commercially. When he first started growing it, everyone was like, you're insane. This just grows wild everywhere, we can just pick it. He basically knew that he had found the best zaatar plants. He had the last laugh, because now is zaatar is very coveted all over Lebanon and beyond. Suzy Chase: Mm-hmm (affirmative).John: I think he even stocks some restaurants in London now with it. He was just so lovely. We strolled around his farm, and he took me down to this incredible river that was in this gorge. It was just so beautiful. I was thinking I was so lost in the whimsical beauty of this place. I was like, my God, we're actually in a really dangerous part of the world. Who would have thought this kicks off here? It's just too beautiful. He developed ... He was such a canny old man. He developed this technology, this machine that could spin the herbs. He would dry it and spin it, and it would remove all the little bits of grit, and separate the lovely top bit of herb from the grit. I'm like ... the journalist in me was like, I want more information. Tell me about this? How does it work, what does it do? He was really funny, because it was all through a translator. I could just see his face, he was very serious while she was talking. Then, he'd just roared laughing. I even understood what he was saying. He was like, “There's absolutely no way that I'm telling you how this works. This is my trade secret. Back on your horse.” It was just so wonderful, it was such a lovely experience. I'm really glad that I went down there. I felt completely safe, and it's great for me to be able to report back on it. I'm not saying everyone should run down there immediately, but if you choose to and it's right for you, it's pretty fabulous. Suzy Chase: I love the photo of him on page 139. John: Yeah, it's amazing. Suzy Chase: There's just so many stories in that face of his. John: Yeah. Yeah, yeah, he's amazing. Suzy Chase: Describe the Lebanese seven spice? John: Lebanese, they do use a lot of spices, but actually it tends to be, in general, quite herb heavy and fresh. It's more the old, Arabic dishes that they use spices in. One of the blends is called seven spice. It's typically more than seven spices, that's what I came to realize when I was there. I was like, that's not seven, that's about 12. People would just look at me, very blankly. It tends to be quite heavy, woody spices. Cloves, cinnamon, nutmeg, those sorts of things. They add in this incredible spice called mahleb. Mahleb is actually cherry stones, so the pits or the seeds from a cherry, and they're ground, which sounds disgusting. You'd just be thinking, why would you want to grind a gross old stone after you've eaten it? But it has the most incredible sweet perfume. Actually, in Syrian cuisine, they use it a lot in desserts. Lots of pastries and baklava, they'll add it too. It goes into some seven spice mixes, and you can smell the ones that have it. It can be quite hard to find. I think America is very similar to the UK, in if you order it, you get it, but that can be a bit of a faff. I think you can get a mix called [baharat 00:12:17]. I know, for example, in Whole Foods, you can buy baharat. That's a sort of similar style blend. I've tried to put that in. Everywhere I've said seven spice, I've put that in, just so you can stay on top of the cooking. Suzy Chase: How do you spell that, if we want to look for it at Whole Foods? John: Oh, let's try. I'm quite dyslexic, but I'll give it a go. Suzy Chase: Okay. John: I think it's B-A-H-A-R-A-T.Suzy Chase: Okay.John: That's it. Suzy Chase: So, it's spelled like it sounds? John: Yes. I think so. Maybe check on Google just in case-Suzy Chase: Yeah. John: -I've got it completely wrong. Suzy Chase: Well, just look in the Bs. John: Yeah, exactly. Suzy Chase: I found it interesting that Beirut used to be called The Paris of the East. John: Yes. Suzy Chase: Talk a bit about that? John: So, Beirut was originally a very Liberal city, a coastal city. Beautiful beaches, beautiful people, beautiful drinks, beautiful food. It was a French doctorate for quite a long time, Lebanon. It had a massive French hangover, almost. The architecture there was very Parisian, beautiful wide streets, very unlike typical Arabic. It would have wide balconies, beautiful French windows. Things were very open on the facade, whereas if you go to a very Arabic city, everything's very closed because they like to do things behind closed doors. So, it had this beautiful architecture, really good art scene, and it was known as being a quite decadent city. There's a city outside of Beirut called Baalbek, which is an extraordinary city near Syria. Baalbek used to have ... It's famous for Roman ruins, actually. It's got the most incredible Roman ruins. The temples look like the Acropolis. It's the Temple to Dionysus, which is the God of Booze. They used to do these incredible festivals there in the forties, where all the Hollywood greats would go. It was a real roaring place to be. Unfortunately, just because of politics, and religion, and strife, it took a massive turn for the worst. The people who live there remember that, and they hold onto that, and they treasure that. What's really lovely now is that people are like, “We want that back, and we're going to get it back.” You really feel that when you're there now. Beirut has so much energy when you're there. Really amazing, all along the coast, really rocking beach bars where you just hang out all day. Really creative artsy side of the city as well, so lots of poets, and musicians, and artists, and they're really injecting life back into it. Fingers crossed that they can do it, because it's certainly a cool place to be. Suzy Chase: Speaking of Dionysus, when you think about an Arabic country, you would assume no one drinks or parties. John: Exactly. Boy, do they drink and party there. Lebanon is a very small country. It's near, obviously, Jerusalem, so it has ... During the Crusades, it was always quite a hot spot. That coast was very dominant. That whole area has always been ... What's a nice way to put it? A slight tussle between the different religions, let's say. Suzy Chase: A tussle. John: Yeah, really top line way of saying it. When you're there, there's obviously a massive Christian community still there. In this small country, you've got big Christian community, there's a big Arabic community. They've got Drus, they've got Jews, they've got loads of different communities there. A lot of those communities are very happy. Arabs do party, but they just party in a very different way. There's a lot of them there who certainly like to party with a good drink in hand. The interesting thing about Lebanon is they have, to the east valley called Becker Valley. Becker Valley is the wine region, so it's filled with vineyards. They make some exquisite wines there. Suzy Chase: So, describe the sour tang that the Lebanese palette is so partial to? John: Yeah, right. It's extraordinary. They love sour. When you're cooking with Lebanese, there're certain ingredients that their eyes light up, and they love the taste of sour. Pomegranate molasses, which is essentially just pomegranate, which we know are full of those pits with that lovely bejeweled bit of fruit around each one. They just squeeze the juice out and simmer it down. The natural sweetness turns it into this very sticky molasses. They will shove that in salads, stews. They'll make vinegarette and sauces out of it. It gives this very sweet sour tang. The lemons there are incredible. They are tart, but they're not like really horrid, bitter lemons that make you wince. They're more like Amalfi lemons. They're huge, slightly sweet flavored. They're gorgeous, and they will really go for it with that. The other ingredient, I think I mentioned earlier, is the sumac, which is the ground red berry. Quite often, they'll use all three. For example, when they make fattoush, which is a classic Lebanese salad, which is essentially chopped ingredients with bits of crispy fried bread. Just deeply pleasing. They'll make the dressing with pomegranate molasses, lemon juice, and sumac, and then they put in their gorgeous olive oil. It's very, very sour. It's interesting when you're cooking with someone who's palette's a bit more developed in that direction than you. I'd be like, oh, just a little hint. They're like, "What are you doing? Keep going, keep going." Actually, it does work. When you're using really lovely fresh ingredients, they can quite often take a sour that's lovely. Suzy Chase: When I think about Lebanon, I don't think about exciting produce. Talk a bit about that? John: Yeah. It's a funny old place. Again, for such a small country, it's got the most incredible different terrain. You've obviously got the Mediterranean Sea to one side, so you get all the coastal food. Then, you've got the mountains in the North and the South. Really, you've got a band of band mountains in the middle, and then a valley on the other side. It's very fertile, it's incredibly fertile country. They grow everything from fruit and vegetables to amazing herbs. Really, really amazing herbs. Rice grains, everything grows there. They get really good seasons. You get really long, hot summers. You get good autumn, good spring, where it's a lot cooler. Then, cold winters so things can regenerate. You do get this incredible, incredible turnaround of produce there. What's lovely is they don't have a culture like, say, mine or yours, where we're so used to going into the supermarket and you get whatever you want, whenever you want. There, they do have supermarkets in the cities, but everything is just seasonal. You just get what you get, and it is really lovely. They'll be certain things at certain times of the year. For example, strawberries. Well, they'll just go bad for it. Or, in the spring, when the green beans come, farva beans. They just love it. You see little stalls popping up everywhere, selling just one ingredient. The farmers will come, we've got a glut of them. Everybody gets really excited about it, it's so sweet. They may only be around for a couple of months. I don't have that. I've just grown up in London where you go to the supermarket and get what you want. I just love being around that excitement over something so simple. It's really gorgeous. Suzy Chase: One recipe that was surprising in this cookbook is the Garlicky Douma Dumplings. Is it Douma? John: Oh! Yes! They're so good. Suzy Chase: Tell me about those. John: Douma is this beautiful little Christian village. It looks like you're in Tuscany, it's in the hills before you get to the mountains. It is so beautiful. Really, it's extraordinary. I took my parents there, and they couldn't believe it. You've got these little villages with huge churches in. Everything is dome, tiled roofs. It really looks like Italy, it's really weird. All the olive trees going around. In the villages there, they make these dumplings. They almost make a pasta dough, and they fill them with meat. They actually look even like little tortellini. They serve them in a yogurt sauce. When I first got given this bowl of joy, I was so overexcited. Because I'm such a geek, the first thing I wanted to do was take a photo. The light was really bad. I was in this beautiful old house, with this amazing kitchen, and these lovely women cooking and chatting. I got given this bowl of food and yelped, and made a run for what had been the door to go outside. I hadn't realized that someone had actually closed the glass door, so I just ran into it, into the glass door. Suzy Chase: No!John: Luckily, nothing bad happened, but the whole bowl of food just flew all over me. I was like, turned around covered in these dumplings dripping down my face. They were all just in utter hysterics. Suzy Chase: Oh, my. John: They thought I was weird enough anyway, and that was definitely the cherry on top. Suzy Chase: Just pushed you over the top. John: It was so funny. They are absolutely dreamy. They're quite easy to make, because the dough is ... There's actually no egg in it. Unlike pasta, there's no egg in that dough, so it's super easy to work with. They are delicious. Suzy Chase: Last weekend, I made your recipe for Beirut meatballs on page 111.John: I saw! Suzy Chase: Now, this is a traditional recipe named after an Ottoman name Daout BashaJohn: Yeah. Suzy Chase: How have you adapted this recipe, and how did this guy get a dish named after him? John: So, funnily enough, the woman who told me this story, it was really funny. She was this incredible woman, she was so glamorous and cool. I met her in the restaurant in Beirut. I didn't meet her 10 years ago, I met her this time around because I kept going to the restaurant for lunch. Whenever I was in the city, I'd always pop in to say hi to everyone. I met her. We got on like a house on fire, and actually went to her house. She showed me how to cook these. She was like ... You know how when you meet some people, you're just naturally drawn to them? Suzy Chase: Mm-hmm (affirmative), yeah. John: They've just got something about them. She'd been through really bad cancer. She was so full of life and energy. Her son was an opera singer. They were just really cool. I'm a bit obsessed with pasta and meatballs, and for some reason we were talking about that. She was like, “Oh my goodness. There's this dish that I've got to teach you.” She showed me how to make them. They're sort of like sour meatballs in a ... There's a lot of onions, and pomegranate, and it's very perfumed. I was asking her, where is this recipe from? She gave me that story, that this Turkish guy had come. This was named after him. I said, why? She just went, “Well, it just is.” That was the end of the story. Suzy Chase: Okay. John: I was like, oh. Can you give me any more detail than that? She's like, “No, they're just named after him.” I've Googled it, and spoken to other people, and they all said the same thing. Whoever he was, came over, and left this dish. That's it. Regardless of the slightly stunted story, they are delicious. They're really, really nice. Suzy Chase: I even made my own pomegranate molasses, which was so easy. John: Wow. That's really top marks. You win. That's amazing. I would never do that. Suzy Chase: It was really easy.John: Really? How long did it take to cook down? Suzy Chase: About eight minutes. Not that long. John: That's so good, that's amazing. Suzy Chase: I didn't need that much. John: Is that because you couldn't find a bottle? Suzy Chase: Yeah, I couldn't find-John: Oh. Suzy Chase: I used pomegranate juice. John: Oh, that's great. How intuitive of you. Suzy Chase: Yeah, look at that.John: Look at you. Suzy Chase: Look at me cooking. I also made the recipe for roasted carrots with tahini and black sesame seeds on page 51. John: Yeah, that's nice. Suzy Chase: Describe this dish. John: Obviously I said earlier about the way the produce works, and the way things are just eaten in season. They have an innate love of vegetable. They just love veggies. They do them really, really well. Most meals you go to, actually, will have ... Actually, quite a lot of people will eat vegetarian food quite a lot of the time, certainly in the more rural areas where they've not got so much cash. Even if you eat a big meal, it will tend to be a little meat or fish, then loads of veg. This was just one of those dishes that was very simple, and it makes the vegetables sing. What you want is ... Do you have the word ... You do have the word heritage for vegetables in America, don't you? Suzy Chase: Yes. We call them heirloom. John: Okay, so heirloom carrots. Suzy Chase: Mm-hmm (affirmative).John: You want the nicest carrots that you can get. All different colors, all different flavors. You just roast them up with a bit of cumin. The lovely bit is the tahini. Carrots have that deep sweetness that you get from a root veg. Tahini is almost like a peanut butter, but it's made with sesame seeds. It's a ground sesame seed paste, and it has a wonderful, rich sweetness that just compliments the carrots. It's just two ingredients that work so well together, and I just love it. Suzy Chase: I also made the Akra smashed Lemon Chickpeas on page 16. John: Whoa. Suzy Chase: How is this different from hummus? John: Okay, hummus is chickpeas, tahini, garlic, and lemon. That's how you make classic hummus. This recipe, it's called Akra Smashed. Akra is the name of the restaurant in Tripoli. Tripoli is this fabulous, old Venetian city on the coast, north of Beirut. It really is buzzing, it's brilliant. I think, actually the best street food in Lebanon is in Tripoli. There's this ginormous restaurant called Akra. It opens really early in the morning, like six o'clock, maybe even earlier, and it stays open until about two. All they serve is hummus. It's got about 350 covers, it's packed the whole time. The point being, you basically get a whole bowl of hummus for yourself, with a little bowl of pickles, veg, and some pitas. That's a snack or a light meal. Actually, it's not that light because you eat so much of it. They serve the classic hummus. They serve a thing called hummus ful, spelled F-U-L. That's made with fava beans. It's quite an acquired taste, actually. Then they make this other style of hummus that I copied in this book. It's basically the same ingredients. You've got your chickpeas, your lemon, your garlic, and your tahini, but it's blended so that it has a bit more texture. It's more lemon juice than you would normally serve, so it tastes a bit fresher, a bit lighter. It's got a lovely texture to it. It's not that silky smooth complexion of hummus, it's a bit more chunky. Like a guacamole or something. What was so nice about it is you get that sort of texture, and almost dryness from the chickpeas. It feels like it's gagging for something. What they did is they drizzle it with a chile butter, a very rich chile butter, and then loads of roasted nuts. You get all the things in it missing, and it's just divine. Suzy Chase: Now to my segment this season called my favorite cookbook. John: Right.Suzy Chase: Aside from this cookbook and your others, what is your all-time favorite cookbook and why? John: Oh, all-time favorite book, that's really hard. Can it only be one? Suzy Chase: Yes. John: Yes, because that was the question, wasn't it? Oh my God, that's really hard. What would be the one book that I would hang onto? I would be Delia Smith, How To Cook. Delia Smith is a stalwart British cookery writer and TV chef from the ... She was really massive ... She's still huge here now, but she was really big in the seventies and eighties. It was before cookery was cool, so on telly. It was a bit like a school teach telling you how to cook. Her recipes really worked. It was everything from how to make an omelet to how to make a roast chicken. I taught myself how to cook with that book. My mom had a copy. The cover, Delia has the most extraordinary, coiffed 1970s haircut you've ever seen. It looks like someone's put a weird bowl over her hair, tilted it backwards, and cut around it. Suzy Chase: I love it. John: It's extraordinary. If you Google it, it will just make you roar with laughter. That book, I learned how to cook from it. I think that would probably be the one book I feel so nostalgic about and hang onto. Suzy Chase: In interviewed James Rich, who wrote the cookbook Apple yesterday. John: Oh, yeah, right. Suzy Chase: He said the same thing! John: Did he? Suzy Chase: Yes! John: That's so funny. That is so funny. Suzy Chase: Okay, so you've done Turkey, Morocco, and Lebanon. What's next? John: I'm entirely sure, actually. I came up with a brilliant, very hair brained idea. I like really weird and wonderful, I love weird and wonderful a lot, and I my publisher thought my idea was way too weird, and perhaps not so wonderful. They've asked me to rethink. Yeah, I definitely want to continue with the Middle Eastern thing. I feel that I want to dip into another country there, because I just love it around there. I've got a trip coming up, actually. I'm going to Gaza in a couple of weeks, which is going to be very, very interesting. Suzy Chase: Oh my gosh. John: Yeah, I'm going with a charity to look at child nutrition out there. It's all quite intense. I think it will be incredible, I think it's going to be really extraordinary going to pretty much a war zone to see how people eat. Yeah, it's going to be quite an intense trip. I would love to go somewhere ... I love the Eastern Mediterranean, it's beautiful. I'd love to do a book in Iranian food, but I don't think now is the time to be going to Iran. Suzy Chase: What does your mom say? Is your mom freaking out?John: Yeah, completely. When I said the G word, they made that teeth wincing noise. She went, “Oh, my baby. What are you doing? Why are you doing that?” I said, I want to go because it's this amazing charity and we're going to help children. It means this tiny thing I can do to contribute could be a really good thing. She was just like, “But why there? Why don't you pick somewhere nicer?” I'm dead excited. I think it'll be great. Suzy Chase: So, where can you find you on the web, and social media? John: So, I use Instagram an awful lot, much to the annoyance of my family. My Instagram handle is @JohnGS. I've got a lot of content on there, I do a lot of free content. I'm trying to stick a couple recipes out every week for people to copy. Then, everything on my website, which is just JohnGregorySmith.com.Suzy Chase: As the Lebanese people say, Sahtain, which means double health. Thanks so much for coming on Cookery by the Book podcast. John: Loved it, and love you. Outro: Subscribe over on CookeryByTheBook.com. Thanks for listening to the number one cookbook podcast, Cookery by the Book.

Das ist (vorerst) einmal die letzte Folge mit Drama-Dana aka Zaatar. Und darum tauchen wir auch ein in die Drama-Welt Palästinas (also Theater, nicht Persönliches). Und weil niemand Geringeres als der palästinensische Präsident unseren Podcast hört, müssen wir nochmal mit Thailand aufräumen und sprechen dabei in verschiedenen Dialekten. Und wenn er gerade Zeit hat, dann kommt er sicher mit uns auf den Berg der Samaritaner, um uns im Place of Heaven, dem einzigen Ort mit Alkohol in der Stadt Nablus, ein Bier auszugeben. Prost, habibiz!

Das ist (vorerst) einmal die letzte Folge mit Drama-Dana aka Zaatar. Und darum tauchen wir auch ein in die Drama-Welt Palästinas (also Theater, nicht Persönliches). Und weil niemand Geringeres als der palästinensische Präsident unseren Podcast hört, müssen wir nochmal mit Thailand aufräumen und sprechen dabei in verschiedenen Dialekten. Und wenn er gerade Zeit hat, dann kommt er sicher mit uns auf den Berg der Samaritaner, um uns im Place of Heaven, dem einzigen Ort mit Alkohol in der Stadt Nablus, ein Bier auszugeben. Prost, habibiz!

Zayt u Zaatar sind wieder vereint: Dana ist heute unser special guest (wie Katha sagen würde, weil sie schon so lange im Ausland lebt). Wir erzählen euch, warum wir Eierkartons sammeln, wer die AAs und NAs sind und warum man DJ Anineh besser meidet - und alles wie immer in C-Dur.

Zayt u Zaatar sind wieder vereint: Dana ist heute unser special guest (wie Katha sagen würde, weil sie schon so lange im Ausland lebt). Wir erzählen euch, warum wir Eierkartons sammeln, wer die AAs und NAs sind und warum man DJ Anineh besser meidet - und alles wie immer in C-Dur.

Palestine remembered are joined by Michael Shaik a public advocate for Palestine, political commentator and anylisis. They discuss whats happening in Jerusalem particularly the provecation of Haram Esh sharif and the anniversary of Tel zaatar massacre.

We welcome the creative force that is Diana Sfeir to AMKT this week. Diana is a theatre designer, actor and teacher as well as heading up her family construction and design company M.S.G.  Growing up in Lebanon and then relocating to Kuwait in her teens Diana brings a taste of home for us to try with halloumi, and a Lebanese pizza called Manoushi, with fragrant zaatar. Diana talks about her journey to where she is now - acting and production designing for top shows in Kuwait.