October 2016

The Slice 

This newsletter focuses on the events that I took part in last September and October.

On September 1, CBC Sofra aired the interview that Ms Magy Habib conducted with me and Minnies team.  It was so timely because I was getting ready to travel to Jordan later that week to conduct a training session on solar drying of tomatoes.  I had been looking for material to show during the training and this was just perfect because most of the interview was focused on tomatoes .  

The airing of the interview which was conducted on Minnies premises in Dahshour, resulted in a number of telephone calls from people who loved the idea of solar drying and who wanted to replicate it or  who at the very least wanted to hear more about Minnies Dried Fruits & Vegetables.

In Jordan, I had the pleasure of conducting a five-day training session for 16 ladies from various regions around the country. Honestly, I dont really know who was more excited, them for having an Egyptian instructor who was just recently on TV show them the ropes, or me for having the opportunity to share my expertise with these eager and fun ladies. We worked side by side in the kitchen and on the roof of the building where we elected to set up our dryer. We dried tomatoes and red peppers and apples. We extended our sessions into making apple cider vinegar and packing solar dried tomatoes in olive oil and garlic. They improvised and used long plastic bags as aprons. We shared recipes. We laughed and talked and had lunch together.

Then, later that month I was invited to participate in a program that is dear to my heart: the  Slow Food- Terra Madre -Ark of Taste conference held in Torino, Italy, every two years.  I was one of 16 Egyptians members of  Slow Food Egypt, representing our country at this magnificent international event. The opening ceremony was very moving with 1500 Slow Food delegates from around the world converging in the piazza in front the Torino Museum and celebrating biodiversity and our slogan: They are giants but we are millions.....

In late October I joined my colleagues at Slow Food Cairo in celebrating dates season and shared in the 4th annual Date Palm Festival at Fagnoon. The day was full of activities, tastings,  and learning experiences.  And this year the weather was on our side, just a gorgeous day full of fun, good food and conviviality.

And just last week, I was invited dinner at the Chef's Table at the premises of Nafas, the agro-culinary School in Maadi. A five-course meal featuring wahi rice, goose breast and war' 3enab maki and to top it a delicious date fondant with ishta ice cream!! So special! so nice! Thank you Yomna, Pam, Yara, Alia and every one else who helped make this a very special dinner. 

It has been a great beginning to our new season! I will post pictures later.