In the spring of 2014, Palestinian-American actor Thom Bishops shot his 17th film, Time Out of Mind. The movie stars Richard Gere and Jena Malone, and Bishops was cast in the role of a vegan chef who offers kindness (and food) to a homeless man played by Gere. The film is enjoying success on the festival circuit—it showed at Rome and Toronto (where it won the FIPRESCI International Critics’ Prize) in October, among others.
Artist Jon Rubin, proprietor of Conflict Kitchen in Oakland, said on Monday night that he will use a $15,000 award he received from The Pittsburgh Foundation and Heinz Endowments to expand his restaurant’s controversial presentation of Palestinian foods, culture and perspective.
A tiny Christian enclave in the overwhelmingly Muslim West Bank has for years crafted the only Palestinian beer and brought thousands of visitors flocking to its annual beer fest. Now, it is adding wine to its list of libations, hoping a boutique winery will be another tourist draw and contribute to keeping the small village afloat.
The Taybeh Brewery here in the heart of the Holy Land usually hosts an Oktoberfest celebration, but not this year. This is the first time master brewer Nadim Khoury and his family canceled their annual event, saying it's too soon after the 50-day war between Israel and Hamas in Gaza last summer. "The blood in Gaza still did not dry, so we felt we needed better times to celebrate," Khoury said.
Everything about Ms. Bishara's evocative new book made me want to run to the kitchen or get on a plane and wander in the Old City.
For Rawia Bishara, writing her first cookbook, "Olives, Lemons & Za'atar: the Best Middle Eastern Home Cooking" (Kyle Books, 2014), was about "honoring my mother and her recipes." Rawia, a Palestinian who grew up in Nazareth, moved to the United States when she got married, some 40 years ago.
Named after the famous Jerusalem bread, the festival was started by the Palestinian community group Ayesha to celebrate and preserve Palestinian culture in the city.
White sheets covered with a brown spread of cooked grape juice hang every August off my Aunt Hilda's balcony. It takes her more than three days to create a delicacy that ignites the palate with the intense flavours of qraish (pine nuts), sesame, and the refreshing zest of Palestine's Dabuki grapes straight from her garden - all of which create the perfect fruit leather: malban.
"I noticed that the darkest part of the night is the moment just before the light begins to appear," says Yacoub al-Khayyat, standing in the middle of a meadow with a bouquet of wild plants, including spectacular thorns, delicate white and yellow flowers.