Thank you, Mitchell! I finally have a use for that jar of preserved lemon paste I made last year. And thank you too for the report from the food awards. I have never paid much attention to them (I think I may have won an award once for some book of mine, is that possible?) but the work of the Moroccan woman you described is just totally heartening. Makes me want to hop a plane to Rabat tomorrow to see for myself. Incidentally, and slightly on point, Chef Lauren Radel, who's here to do a dinner at Nina June, just got back from a week or more in Armenia on a State Dept sponsored kitchen-hands-across-the-sea kind of program and raved about it--the food, the people, the kindness, the interest. It sounds like Morocco could be a good candidate for a similar exchange.
Thank you, Mitchell! I finally have a use for that jar of preserved lemon paste I made last year. And thank you too for the report from the food awards. I have never paid much attention to them (I think I may have won an award once for some book of mine, is that possible?) but the work of the Moroccan woman you described is just totally heartening. Makes me want to hop a plane to Rabat tomorrow to see for myself. Incidentally, and slightly on point, Chef Lauren Radel, who's here to do a dinner at Nina June, just got back from a week or more in Armenia on a State Dept sponsored kitchen-hands-across-the-sea kind of program and raved about it--the food, the people, the kindness, the interest. It sounds like Morocco could be a good candidate for a similar exchange.