I am excited to announce a multicultural Food Workshop & Long Table I am co-hosting with Kurdish-American ethnobotanist, Chimen Mayi (information about Chimen is included at the end of this post)! This is going to be one enriching evening.
The food workshops are not only a great way to learn how to cook food from other cultures, but also a way to connect with women from other countries/cultures; learning more about them and their day to day lives and issues…over delicious nourishing food.
The Long Tables on their own really offer much of what the food workshops do, except for the actual cooking instruction and portions to take home. These are a great way to share stories, meet new people, and connect over food.
We would love to have you!
If you decide to attend the food workshop, we will be making:
Dolmas - rice-stuffed grape leaves, cabbage leaves, and hollowed out vegetables
Zelate - salad
Pivaz u sumaq - thinly sliced onions with sumaq from Chimen’s family in Iraq
Glazed nuts for dessert.
I will make a dessert of some sort for participants to purchase at the end of the night. I will post more on that later!
Kurdish Long Table with Chimen Mayi - Filling Dolmas
Event Details:
Kurdish Food Workshop & Long Table
Saturday, January 11 (full event, 4-9pm)
Smyrna, TN
Options:
Cooking Workshop + Long Table (4-9pm)
Long Table (6-9pm)
BYOB (bottle)
If you choose the combined option, we will learn to cook dolmas, zelate, pivaz u sumaq, and glazed nuts - and eat them together in my home - while having conversations around Chimen’s past, and current work in ethnobotany.
If you choose the Long Table only, we will eat the meal cooked together earlier in the workshop - along with bakery-fresh naan and pickled vegetables made by Chimen’s mother…and chai and coffee for dessert - along with the conversation with Chimen.
Food Workshop participants will take home a serving of dolmas, zelate, and pivaz u sumaq!
This Food Workshop + Long Table will last 5 hours, and the Long Table will last 3 hours.
Photos of the event will be taken for the web. Please let me know in advance if you do not want to be in public photos.
Your payment is your reservation for this event. Since this is a food-based event, reservations/payments are non-refundable, though they are transferable! Please use the option below for payment, or let me know if you need another option. The deadline to RSVP is midnight January 6.
I would love to offer the option of sliding scale workshops in the near future, though this is not an option for this workshop. If you would like to be a part of making sliding scale workshops available, you are welcome to either add to your payment for this workshop, or check out my site later: https://www.embodyyourmuse.com/giving-to-long-tables/ Absolutely no pressure; just an option.
If you have any questions, please connect with me soon.
Location is provided after donation has been received!
Kurdish Long Table with Chimen Mayi - Chimen Mayi (photo by Andrew Nelles)
Chimen Mayi is a Kurdish-American resident living in Nashville. She has long been interested in the culture surrounding food, nutrition, and plant biology. As a young child she would often accompany her grandparents, with whom she lived, as they collected and harvested plants growing on the hills and mountains of Kurdistan. It was during these young years that they instilled in her a sense of living with and depending on one’s environment. As an adult, she continues to study the relationship between people and plants.