Keeping this short and sweet since we're all still in holiday mode, but some good reads included in this week's round-up to explore as you make your way through leftovers!
Native American Chefs Say Their Indigenous Foods are Not a Trend to be Co-opted, The Independent
"Native American chefs, whose foodways the culinary establishment has long neglected, have lately found themselves in high demand by a food media hungry to churn out trend pieces and by food-savvy urbanites eager to try cuisines they view as 'exotic.' First it was Filipino food, then Hawaiian, then Jamaican. Now, recent coverage in food publications is calling Native American food the next big thing. And that's precisely the problem."
Thanksgiving Dinner Is Cheapest in Years, But Are Family Farms Paying the Price?, Union of Concerned Scientists
To feed 10 people a Thanksgiving feast of turkey, stuffing, sweet potatoes, rolls with butter, peas, cranberries, a veggie tray, pumpkin pie with whipped cream, and coffee and milk, the cost this year was about $50. This is the lowest since 2013. This also means that in total, the farms that produced those raw foods made about eight dollars. That’s eight dollars total across all farms, which then must pay workers’ wages and cover operating costs.
In 'Our Syria' Cookbook, Women Share Stories, Safeguard A Scattered Cuisine, NPR
"As millions of people have fled Syria, they haven't been able to take much with them on their journey. Families often had to abandon the things that reminded them of home. So the recipes that bring them back to the places they left behind are precious. Dina Mousawi and Itab Azzam are the authors of a new cookbook, Our Syria: Recipes From Home. For the book they interviewed Syrian refugees scattered around Europe and the Middle East. The book gathers their stories, along with the recipes that remind them of home."
An Ingredient Yotam Ottolenghi Can't Do Without, The New York Times
An oldie but goodie, this is an ode to tahini. I wholeheartedly agree with Ottolenghi, "Rare is a dish not improved with a drizzle of tahini."