The One that Herniates

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He gets up early, 5:30 sharp to be exact. At 6:00 he opens the doors to his sweet shop in Basta el faw’a to get that fresh air from the slow-waking city. For just a little while, time stands still and he starts his preparation for a day of stirring and cooking allowing him to take in this life with a deep inhale and appreciation of this skill he has perfected over he years.

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5000 Years in the Making: Salamouni

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“Lebanon’s exceptional location and its singular morphology have contributed to making it a hub of botanic biodiversity. It is one of the nuclear centers of genetic species of wheat, barley, lentils and vetch, their cultivation dating back more than 5,000 years. Other agricultural species originating from Lebanon include olives, figs, grapes, pomegranates and carob. Foods made from these plants lie at the basis of the local culinary traditions.

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