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  • A Taste of Druze Cuisine

    The hospitality and cuisine of the Druze community have been known for more than a thousand years in the eastern Mediterranean and Middle East. The modern states of Syria, Lebanon, Israel and Jordan have the largest Druze populations today, but you can also find Druze people in many other countries.

    In New York City, Israeli Druze chef Gazala Halabi owns two acclaimed Druze restaurants, one in Hell's Kitchen and a second on the Upper West Side. That's it, though: If you want authentic Druze cuisine outside Manhattan, you're on your own.

    Ronit has a special nostalgia for Druze cookery. While growing up in Israel, she loved to stop by Druze villages for a favorite treat: crepe-thin Druze pitas, made of dough thats stretched and spun before being tossed onto a convex outdoor griddle where it bubbles as it bakes. Continue reading

  • Bee Pollen Natures Super Food

    In some of our past issues, we featured articles on natures super-foods, which included nuts, cocoa, turmeric and now, at the top of the list is bee pollen. Bee pollen is a mass of pollen that has been packed by worker bees into granules found in brood cells which are chambers of wood and mud created by female ground-nesting bees. Throughout the packing process, the pollen is mixed with nectar, enzymes, fungi, and bacteria, organisms that transform the pollen into bee pollen, which are harvested as food for humans. Continue reading

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