Every waking thought fueled by juicy strawberries not from distant lands, stalked by native asparagus, pine nuts, oak honey, dried apricots rolled thin into sheets, zaatar, ‘the sheikh’s’ raspberries, eating a Man’oushe from Rima’s saj, and buying my boys kale chips from Biolicious, pushes me out of bed on Saturday morning heading to Souk el Tayeb.
In a little forgotten area in Beirut, amongst a small forgotten community, reside a group of incredibly brave and strong independent women. They have taken the decision that they will no longer be a victim and stand by watching their life go by. Today they fight for what they want, and most of all fight for the women they want to become.
In the heart of a beautiful village in the north of Lebanon resides a 19th century Lebanese house that has just been turned into a bed and breakfast. As you drive by the old village center of Douma with its beautiful old buildings and picturesque views of the sea, perched on a hill just a top the village center resides this beautiful old house with yellow and burgundy shutters
Lebanon, which has a variety of agricultural lands, from the interior plateau of the Bequaa valley to the narrow valleys leading downward to the sea, enables farmers to grow all kinds of crop. Tobacco and figs are grown in the south, citrus fruits and bananas along the coast, olives in the north and around the Shouf Mountains, and fruits and vegetables in the Beqaa Valley. More exotic crops include avocados, grown near Byblos. The very rare combination of clay/silty soil, calcareous water, and an average of 300 days of Mediterranean sunshine provides an environment in Lebanon for outstanding full flavoured fruits and vegetables. The fact that Lebanon has an area of 10452 km2 makes it possible for us to eat fresh produce all year long.