nourished
Sabrina BeydounWeaving threads of food, politics, wellbeing, and diaspora.
| Platform |  | Pricing | Freemium | Publishes | Infrequently |
|---|---|---|---|---|---|
| Issues | 12 | Founded | 4 years ago | Last Issue | a year ago |
| Active | |||||
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sabrinabeydoun.substack.comLatest Issues
Silk Road pop-up menu: tomorrow in BK
After so many months of dreaming up this concept its here!! Catch me TOMORROW, at Honeys BK from 6-9PM cooking up with my friend and collaborator Annie Faye Cheng, as we celebrate the early days of spring produce and the culinary lineage of...
It all comes back to source
Ramadan Mubarak beloveds and happy Pisces season,
so many month and seasons have past since ive returned to these pages. Other things continue to feel far more pressing and urgent than taking the time to return to myself, this pause, thes...
Knife Skills 101: for home and community cooks
A companion guide to my IRL workshops and a recipe for Palestinian salad.
The following is a one pager I prepared for students who participated in my recent workshop during the very first We The Land - a gathering for BIPOC land workers in...
Dispatches from Lebanon: Tripoli
Pictured: fresh zaatar, peak season cherries, sour plum or Janerik, mulberries, apricots.
Mary Oliver says attention is the beginning of devotion. Five minutes into the historic and vibrant streets of Tripoli and I'm delving into the heart...
Plants as diasporic bridges of connection
This is a story about my historical and reclaimed kinship with dandelion- a weed prolific in every continent on the earth, and sacred for the communities across Bilad al-Shams. I look to plants amidst the very violent and fascist days of im...
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Authors
The writers behind this newsletter.
Is a Lebanese-American chef, writer, and cultural worker.
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