The Prophet - The Movie

I don't know if you all have noticed that all my books include a saying of Khalil Gibran somewhere. He has been an inspiration to so many of us Lebanese and non-Lebanese alike all over the world.

His words are sacred and really do make a lot of sense.

Many are asking me what I thought of the film:

The film The Prophet is wonderful. I simply loved it. It's not for everyone though. Everyone should study the book and watch the movie later. It's better like that. It might confuse those who have never read the book. The interpretation of the book is really simple and yet the different artistic styles used in different segments is really creative. Artists, who know what it takes to draw and paint, will really appreciate the work.  The music is AMAZING adding a lot to the different elements portrayed throughout the film. The story is less exciting and in my opinion could have been more elaborately developed  but again it is perfect for an all age audience. The "actors" are well chosen, although I would have preferred that Mustafa especially be of Middle-Eastern origins. The mixing of Mexican, American, Irish accents is weird to me...But I guess nowadays you need big names to get people to come and see the movie.

I will watch it again and again, for it is very inspiring and true.

Beirut Street Food Festival

Barbara (that's me) and Albert Massaad @foodyoulike  (my son) will be participating at the Street Food Festival this year representing Slow Food Beirut. We will be making flat breads with all kind of toppings: call them pizza, call them man'oushe, call them bread cooked with love. This will be a special occasion for mother and son, before Albert goes off to university at Lyon to study at Paul Bocusse to be a chef / restaurateur. Not only that but this will be a special day for Albert as he celebrates his18th birthday! Also on the agenda, the newly formed Slow Food Youth Network Lebanon will be cooking soup with vegetables which would have been dumped otherwise. Keep posted.

  
#beirutstreetfoodfest on Instagram
Beirut Street Food Festival on Facebook

Beirut Graffiti

Beirut Graffiti

Monday May 25 2015... Building is being torn down. Horrible.

The Mother Of Slow Food

I had the privilege to stay at Alice Water's house and live through her Chez Panisse restaurant with some awesome people. I visited the farms she works with and the edible school garden too... It was an experience I will never forget. Finally, people who are meant to meet, do! Why, because they share the same philosophy. It's basic, eat food that is less processed, straight from the earth to your mouth which has been treated without too much fuss, just naturally grown as mother nature intended. We humans complicate things and create chaos. It's so sad what has happened to the world's food system. Can we really call it food? One must respect what goes in one's mouth. Expensive to buy organic foods? I don't think so, considering that you buy designer clothes, etc... Isn't it more important what you put in your body than what you put to cover it? The whole system is messed up. The more we advance in technology, the more we are ruining the basics of our human lifestyle and going into a large gap of nothing. I know I am writing you on a computer through Facebook.... The irony of it all! So cheers Alice Waters to the mother of Slow Food International, I am continuing what you have started. I hope I can get good results as you have.

Diet for A New America - Hosted by John Robbins

Sometimes you read or watch something and say, "HEY this is exactly how I think". Please watch this video if you don't have time to read the book. Diet For A New America - Hosted by John Robbins.

Onno - Sad News, Owner Dies in a Car Crash

Today my friend Helena posted on Facebook the sad news about the owner of ONNO, Karnigue Nicolian, brother of Carmen Nicolian. Many of you may know that this is one of my favorite restaurants in Beirut. I wrote a review in 2012 and they put it on the wall of the restaurant in Bourj Hamoud. I am so proud to be a tiny part of this restaurant. The family who own and operate it are lovely and really cook with love. They have been in operation for 25 years and finally a year ago, they got their big break—They opened in Badaro and were also going to open in Hamra....and now BANG! Life is so unfair. I am very sad.
http://myculinaryjourneythroughlebanon.blogspot.com/…/my-re…

It is with a very heavy heart and enormous sadness that I write these few words. Karnigue Nicolian passed away yesterday in a car accident. His funeral is going to take place at the Sourp Nishan Church at 3:00 P.M. this afternoon. Our condolences go to his wife, Siran and his daughters, and his sister, Carmen and brother, Nazo. We are saddened by this news and pray that he rests in peace. Helena Krikorian Zakharia

Slow Down

I majored in advertising / marketing and worked in the field for many years before turning into a total food activist / researcher, etc... so when I see material which really strikes me as good. I am very much aware of the work...
Sit back, while having your morning coffee and read this text... breath in... breath out!

Because Slow Food is getting to people, even advertising companies are using the the "Slow Down" motto for their campaigns. I picked up a brochure at a food fair somewhere for bison (Canadian Meat). I'll spare you the details on the bison meat, but would like to share what they had to write about slowing down...

"Today, more people are shopping the farmers' markets. Buying fresh, locally grown food. Chopping it, dicing it and marinating it themselves. Then serving it the same night. To good friends. They're sitting down with cloth napkins, perhaps a few candles and yes real cutlery. They're offering appetizers before, dessert after, and maybe a humble opinion in between. What they're doing is slowing down. Taking a deep breath. Recognizing that life isn't a tyrant, and that the kitchen and the table can be centers of pleasures, culture and community. It's a good thing. A revival. One that you can take part in and benefit from. You can start by eating ....(advertising at play here)."

What do you think?

Beth Howard, Author of Making PieceVisits Lebanon in July

Serendipity... Life is always full of surprises! Thank God for that. On a trip to the USA in Seattle years ago, I fell upon a book called Making Piece. Of course, I bought it although it was stained with coffee. You know lots of people come to Barnes and Nobles, drink coffee and browse for hours through cookbooks. Am I one of those people, you bet!

I brought the book home to Lebanon and read it in a few days. I could relate to Beth's passion and finding therapy through food. I often write the author of the book I read to show my appreciation for his / her writing with an effort to make the story last longer. When I finish a book, I often get the blues because I want more and feel that by ending the book I am cutting relations with that story. My attempt to contact the author is to make the story part of my life too. Some authors connect with me and stay friends for life, others don't.

Beth's Pie Book

Beth Howard and I connected two years ago. We have been following each other since then through social networks. She is part of my life, as I am part of hers. I received a letter that she is planning to come and visit me this summer as part of a project entitled, "World Piece". I am delighted! I wrote on her Facebook page, "The queen of American pie comes to meet the queen of Lebanese pie", not that we take ourselves too seriously but we have both been coined as such.

She has created a website for this project. This is what she wrote concerning her trip to Lebanon. "From India, I fly to Beirut, Lebanon, with a five-hour stopover in Cairo. Because the round-the-world ticket only allows so many stopovers I won’t get to explore Egypt, the birthplace of pie, or see the pyramids (unless they are visible from the plane), but at least my feet will get to touch that red, electrified, ancient African soil — the cradle of mankind where all this madness started. In Beirut, I will spend a week with cookbook author, photographer, and social activist, Barbara Massaad. She was one of the original anchors to this trip and while it is tricky to get to Lebanon — and the US suggests avoiding it — this stop underscores everything about my mission as it’s all about using pie to spread goodwill and promote peace."

Beth Howard

 If you would like to follow her adventure, please do. I will post on her adventures in Lebanon when she arrives this summer. It will be great fun to cook together in Ballouneh!

Slow Food Beirut / Kitchenlab / Students Hadchit

Slow Food Beirut will host 24 children from Hadchit tomorrow at Kitchenlab. We will teach the children to bake bread (2 recipes using local flavors), show them what is yeast and why it is important for good bread, make Itch (an Armenian tabbouleh with lots of burghul) and we will have lunch all together. I will discuss my book Mouneh with the children and give them a lesson on the importance of eating local products in season. Volunteers are welcomed if interested. I can't wait to meet them. I'm very excited.

La Passione

One who lives without passion is a dead man roaming the earth...

Kea Island - September Schedule

The month of May did not work out for most interested party so we are going in September. Would any of you be interested ? If so, let me know by the end of this week to reserve places.

The sequence of activities might change, subject to weather and availability of produce.

Monday, September 22

• 06:15 pm Pick up from hotel.
• 06:30 pm Orientation and drinks at Aglaia and Costas’ house, followed by welcome buffet dinner with the group and a few Kea residents and visiting friends. Greek wine tasting, part 1: rosés, one sparkling; one white and two red wines.

Tuesday, September 23

• 10:00 am Pick up from hotel.
• 10:15 am Introduction to our olive pickers. Take part in the olive picking OR participate in the cooking class: preparing stuffed vegetables (eggplants, tomatoes, peppers); also, preparing the lamb or kid that we will roast in the woodfired oven, in a mastelo, the traditional unglazed Cycladic ceramic pot.
• 01:00 pm Greek wine tasting, part 2: an overview of Greek whites and reds; followed by long Mediterranean lunch alfresco with dishes prepared in class.
• 03:00 pm Take part in the olive picking OR return to hotel for napping or swimming.
• Evening free to explore the island’s taverns (list has been provided).

Wednesday, September 24

• 09:15 am Pick up from hotel.
• 09:30 am Take part in the olive picking and pressing OR participate in the cooking class: making traditional breads, plain and stuffed with vegetables, cheese and chocolate; also, preparing fig-leaf-wrapped fish for grilling.
• 12:30 pm Olive oil tasting, followed by lunch with our breads and salads, drizzled with a variety of olive oils, and fig-leaf-wrapped grilled fish. Greek wine tasting, part 3: more Greek white wines, mostly Assyrtiko from Santorini.
• 05:00 pm Scenic walk through Hora, to Liontas, the ancient 'smiling' lion. Meze dinner with local specialties at Yannis' Tavern, in Hora.

Thursday, September 25

• 09:00 am Pick up from hotel.
• 09:15 am Cooking class: preparing ladera: green beans and/or okra stewed in olive oil with tomatoes and potatoes. Also, peeling almonds from the trees to make amygdalota, the traditional flour-less almond cookies of the Cyclades.
• Lunch; and cheese tasting part 1: dishes prepared in class accompanied by fetaand some other goat’s and sheep’s milk cheeses. Greek wine tasting, part 4.
• 01:00 pm Return to hotel for a brief rest. !
• 03:00 pm Hike to Carthaea archaeological site, to see the wonderful temples by the sea. Some mules will help us climb up on the way back. Wear hiking shoes; bring your bathing suit, map, flashlight and a sweater!

Friday, September 27

• 10:00 am Pick up from hotel
• 10:15 am Cooking class: curing and smoking olives; making olive rolls with orange-olive oil crust; also, batter-frying various vegetables, and making skordalia (garlic sauce).
• 12:30 pm Tasting cured and aged cheeses from the islands and other parts of Greece, served with salads of blanched greens and/or roasted vegetables and homemade breads for
• lunch, along with a tasting of Greek red wines.
• 05:30 pm Pick up from hotel and drive to the beach for sunset drinks and meze (bring your swimsuit, your sweater, and a flashlight).

Saturday, September 28

• 10:00 am Pick up from hotel--if you plan to leave in the afternoon, bring your luggage over.
• 10:15 am Cooking class with Stamatia and Ela, phyllo dough experts: rolling phyllo pastry
• and making pites (pies)--crunchy cheese pie, spinach and garden herb pie, etc.
• Filleting and marinating fresh sardines or anchovies, or frying small fish and shrimp.
• 01:00 pm Farewell lunch with dishes prepared in class. For dessert, a tasting of traditional
• yogurts with Greek honeys from various flowers, paired with sweet wines and Aglaia’s lemon liqueur.
• Late afternoon, or next day, transportation to the ferry to Lavrio and Athens. 

Breakfast at Ishkhanian Bakery (instead of Tiffany's)

My love and I at the bakery

If you want a romantic breakfast with your other half, Ishkhanian at Zot el Blat is wonderful. I love it there. It feels right... The food is so good. The laham ajin is to die for. Vegetarians (like me most of the time) can have a vegie ajin with the same exact flavors. I swear! Coharik, the owner of the bakery, just became a grandma and was showing me her new grandchild. Bless this family!

Sharing food and baby news

Very easy to eat a dozen!

Mexican Proverb

They tried to bury us... They did not know we were seeds. 

When life hits you hard... fight back smoothly with tact, peacefully without harming anyone. I've come to the conclusion that one has to suffer to create art, to make beautiful things, to have an impact on society.

Artisan

When you engage an artisan, you buy more than a service. You buy certain hours of failure and experimentation. You buy days, weeks, and months of frustrations and pure moments of joy too. You don't buy something, you buy a piece of one's heart, a part of one's soul. More important, you buy an artisan more time to live out his passion.

Soup for Syria - Conditions in Refugee Camps

As I finish up writing the book Soup for Syria , the conditions are not better. You could say the reality is stagnant. Hatred is building up and so many people are caught in this raging war. You can order the book through Interlink Books based in the US. May this book bring a message of hope, of love, of empathy.

This my Aya. I say my Aya because I truly love her.
The war of Syria is written in her eyes, are you sensitive enough to read them. Today was hard. Very hard! People I visited last year are still living in the same misery and heartache. Babies are born, husbands are leaving and not coming back, hygiene is at its worst because of the rain and now the melting of the snow. Mud is everywhere. Humidity, hunger, pain.... I don't think I will sleep tonight.

war in syria in her eyes

A newborn who was born prematurely is in desperate need of help. The mother asked for Nursie 1 and diapers. The baby looks like he will not make it. I have never seen a baby so tiny and so fragile. Her husband left her with the baby and she is squatting with another family now who took pity on her. That family is also living in very difficult conditions but in spite of that , they took in this young desperate mother. If you can help in any way. Doctors who can help!!! Donations to buy milk would also be appreciated. I had to make sure the baby was alive because he looked so frail. It is very disturbing. I chose not to show his face because of mere superstition. I think his little feet show a lot. Help people. 

prenatal baby

About Reading / About Writing

When once the itch of literature comes over a man (woman), nothing can cure it but the scratching of a pen.~Samuel Lover, born today 24 Feb 1797-1868

 photo Pierre Bared
 

 A proud moment I will never forget, the book signing of Mouneh: Preserving Foods for the Lebanese Pantry at Tawlet, Souk el Tayeb. The setting was beautiful. My family and friends gathered to celebrate the birth of this huge baby which took 5 years to produce. It was worth it.

Walk Alone / or Not

“If you cannot find a good companion to walk with, walk alone, like an elephant roaming the jungle. It is better to be alone than to be with those who will hinder your progress.”

Culinary Trip to Kea Island, Greece May 18 - 23 2015

Aglaia's Table

Because we all need a break, I am organizing a culinary trip to Greece in a beautiful romantic island called KEA. I visited last year with my husband Serge Massaad and we want to share our experience with all of you. We were hosted by a wonderful couple who own a culinary school (home) and who really showed us the best of the island. Not your regular couple, Aglaia Kremezi is a famous cookbook author and her husband is her partner who is always ready to help. If you are interested to know more: please inbox me. I will be posting detailed information on my blog this week. The trip will take place in April 2015.Here is a sample 6-day tour. We can work on other recipes too. Aglaia just published a wonderful book called Mediterranean Vegetarian Feasts but don't worry she cooks meat too... I am going to post some photos of our trip too... Yalla let's do a cool group and go and cook, eat, drink and soak up the peaceful mood of this beautiful island.
http://www.keartisanal.com/sample-inner.html
 

Aglaia and her husband Costas

I posted photos on Facebook!

According to my husband Serge, this is the best fish he has ever had

 The cost for our full 6-day programs (5 nights) is Euro 1555 per person.  This includes all program related activities and transportations on Kea.

The additional hotel cost would be either 400 for a double room with breakfast at the Keos hotel for the total of 5 nights; or 525 or more for a double with breakfast at the Porto Kea Suites (where you stayed last year). Please, note, these hotel prices are for May or September only, they go up in June.  

A happy customer

Depending on how many people you are, you can join in one of our regular programs, May 18-23, June 22-27, or September 21-26; or we can set a special date for you if you are more than 5 people.  The September program coincides with olive picking and pressing at our property.

Aglaia demonstrating her cooking techniques

Here is a brief description of the accommodations we cooperate with (prices are low season, and our discounts can't be combined with other seasonal hotel offers):

1. Porto Kea Suites, at http://www.portokea-suites.com/

RECOMMENDED:  Big luxurious comfortable rooms across from a sandy beach; the only hotel with 24-hour room service, open-air pool, breakfast included, snack bar/cafe, internet.  Special prices for Kea Artisanal guests starting at Euro 105 in May and September 2015.  

2. Keos Hotel, at www.keos.gr.  Nice rooms, overlooking the port from a distance, walking distance from two beaches.  Breakfast included.  Their rooms are great for sharing, usually having two identical beds.  Euro 80 a double; 70 a single; 90 a triple with breakfast.  

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For more details about Keartisanal, please visit the website directly at http://www.keartisanal.com.  In particular, I suggest that you check the following links:

For a more concise idea of our activities, please click here.

This is the link for our dates.

Here you will find the information about the cost and what is included in it. 

For information about getting to Kea, please, inquire.

Our resumes, are on the "About Us" page. 

To read what was written in the press about Kea Artisanal, please, click here; and here is the latest post about us.  

Here are a few pictures of our programs, and you will find more here.

Click here for a video from our classes, please, click here.

Here is the link to Aglaia's food blog http://www.aglaiakremezi.com/, and here you will find her contributions to The Atlantic Monthly new food blog; see also, http://www.facebook.com/aglaia.kremezi and http://www.facebook.com/pages/Kea-Artisanal/265645943484108.

A friendship for life