With his company FK.N.STL, Nigerian chef Tunde Wey is working to recover the indigenous seasonings of Nigeria. Focusing on the fermented plant protein iru, Wey hopes to give consumers a better understanding of the impact that global brands have on local traditions. Iru,…
Meet the chef who left Aleppo, now proudly serves its cuisine in Dearborn
Tom Perkins Platter centered with cherry kabob. Think of Aleppo in the year 2017 and the first thing that pops to mind isn’t rich, unique soil, or recipe books full of cuisine that bears the prints of centuries worth of…