Long time no simmer 🙂 I know, it’s been a while!
A long while- like, since-people-were-still-baking-sourdough-during-lockdown kind of while.
But if you’re still here, still hungry for stories that cut through the fluff, plate heritage with attitude, interrogate the idea of authenticity, and taste with nafas (soul), I’ve got news:
I’ve launched a Substack. It’s called Tawla, Entangled.
It’s where I’m cooking now. Even more soul, deeper dives, layered stories, sharper knives, and no tolerance for flattened food narratives.
We’re talking terroir, trade routes, colonial leftovers, the 40 thieves of hummus, forgotten grains, and all the inconvenient truths about food, culture, and identity I’ve been stewing on these past years.
So if you’ve missed the recipes – and the trailblazing flavour marriages (YUP, you saw it here first) – I’ve graduated to unapologetic deep dives into WANA foodways.
Come find out, question more, and maybe unlearn a little along the way.
Subscribe to Tawla, Entangled
Let’s brush off the dirt and secrets, and pick up where we left off.
ma3esalamé,
Bethanyx