Food as Resistance
Save the date for Food as Resistance: An evening of Palestinian nourishment by chef Izzeldin Bukhari of Sacred Cuisine!
This food-forward event has a combined goal of fundraising and raising awareness through sharing food and storytelling with Chef Izzeldin, visiting from East Jerusalem. Thirty percent of all money raised after expenses will go towards a Palestinian charity selected by Chef Izzeldin. There will be finger food to give those who attend a taste of Palestine. In addition, the food forms the basis for the stories that Chef Izzeldin will share. Stories range from the history of the dishes and ingredients (including how they moved as Palestinians were displaced from one area to another) to his memories of Gaza and how he incorporates Gazan culinary traditions in what he does now to how he sees preserving and sharing food traditions as his way of resisting the Israeli occupation. Some sharing may touch on the current situation and how sharing food can be a source of joy and connection for those living in an oppressive situation.
The evening will begin with a time to mingle and enjoy the finger food and some traditional Palestinian music, followed by a talk and Q&A from Izzeldin. More delicious cuisine will finish off a truly unique and memorable night!
Tickets available soon!
About Chef Izzeldin: Izzeldin Abdul Aziz Bukhari is the chef and founder of Sacred Cuisine; a culmination of Izzeldin’s life experiences that are deeply embedded in his Sufi roots. It embodies everything he values and aspires to instill. Originating from Bukhara – Uzbekistan, his family migrated to the Old City of Jerusalem in 1616 AD to teach Sufism. As a young adult he moved to the United States and discovered his passion for cooking when, missing Palestinian cuisine, he experimented with recreating his favorite Palestinian dishes. It was then that he discovered cooking as a form of meditation, through which he could lose himself and connect to the world around him. This experience was transformative, allowing him to mindfully contemplate the world around him and inspiring his vision for Sacred Cuisine. During his formative years, Izzeldin spent months each summer at his Grandmother’s home in Gaza, where he soaked up her cooking as well as the warm familial atmosphere and enjoyed being surrounded by a large extended family. In 2017, Izzeldin founded Sacred Cuisine. From the start, the focus of Sacred Cuisine has been on reviving Palestinian Somi food as a staple of Palestinian cuisine. The word Somi is derived from the Arabic word for fasting “Siyam” and is inspired by the Lent fasting period in Christianity. For Palestinian Christians that means only vegan or vegetarian foods can be eaten during the 40 days of Lent, so Somi food is made up of both vegan and vegetarian dishes, which is the focus of Sacred Cuisine. At the core of Sacred Cuisine is the return to the roots of the Palestinian approach to food, from growing to sharing, based on the values of fair-trade, sustainability, independence, nourishment, and cooperation. The aim is to keep alive and share Palestinian heritage through food that bridges the past and the present.