Traditional Iranian dishes take hours to make. Each family has their own recipes and preferences passed down from previous generations experimenting in the kitchen, but I did not grow up in a culture that allowed for time to be spent making food, unless you were working in the food industry. Western routines are built around the structure of one’s work day, and after a long day you grow into the habit of reaching for something that is quick and easily consumed. Food becomes fuel instead of a source for memories and experience, though I try to remain in touch with my Iranian roots.
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Edited by Jessica Johns
In this issue:
Manahil Bandukwala, Dessa Bayrock, Megan Beadle, Brandi Bird, lue boileau, Rachel Burlock, Justina Chong, Mollie Cronin, Marilyn Dumont, Edzi'u, Ashleigh Giffen, katia hernandez velasco, erica hiroko, Jessica Johns, Shaelyn Johnston, Yume Kitasei, Mica Lemiski, Jessie Loyer, Annick MacAskill, Callista Markotich, Sonali Menezes, Kai Minosh Pyle, Natasha Ramoutar, Carmina Ravanera, Rohsni Riar, Jessica Rose, Rowan Siah, Eli Tareq El Bechelany-Lynch, Kelly S. Thompson, Arielle Twist, Phoebe Wang, Yu-Sen Zhou.