Issue Two explores rice and beans through all the senses. Omnia Saed profiles two chefs from Flavors from Afar, a restaurant that highlights and celebrates refugees and former asylum seekers-turned-chefs. Menal Kidane and Maria-Yvette Winters share their experiences as refugees and how their food and flavors help them find a sense of home. We dive into the percussive sounds of processing beans in Masii, Kenya, by Neema Syovata. “The rhythmic whack! whack! whack! of the group’s alternating strikes transforms the task into something of a musical performance.” Franco-Palestinian Chef Fadi Kattan of Akub in London talks about his new cookbook Bethlehem, and the act of sharing his culture and heritage by preserving food traditions. Ethel Shayne, a 100-year-old Baghdadi Indian Jewish woman, shares what her life in India was like, and the cultural and culinary shifts as her family moved from Baghdad to Kolkata to Los Angeles. We also got a chance to chat with all-female rock/punk band The Linda Lindas about life and food on the road. 

Cover photograph by Joyce Lee. Amazing art and photography throughout the magazine, including work by Bethany Mollenkof, Souther Salazar, PatPatKate, Yudi Ela Echevarria, Joyce Lee, and Brian Guido.