Community Kitchen: وصفات من الأرض (“Recipes of the Land”)
Community Kitchen: وصفات من الأرض (“Recipes of the Land”)
Lebanese foodways & ecocide in South Lebanon
Date & Time
Wednesday, November 25
5:30 PM – 9:00 PM PDT
Location
Featured Image: Internet Archive | Olive of Choueifat, 1947
ABOUT THE EVENT
Join us in exploring Lebanese foodways and the impacts of ecocide on agricultural land, food sovereignty, and the traditions and livelihoods of communities in South Lebanon.
In Lebanon, food and land are inseparable. But what happens when that land is deliberately destroyed?
The State of Israel’s attacks on Lebanon have burned forests, contaminated agricultural land, damaged ecosystems, and threatened the livelihoods of farming communities. The use of white phosphorus in southern Lebanon has also raised serious concerns about long-term environmental and agricultural damage.
This Community Kitchen invites participants to explore Lebanese foodways and the deep connection between people, land, and food. From tending olive groves and harvesting za’atar to preparing enormous family meals and feeding neighbours, friends, and anyone who happens to come through the door, so much of Lebanese food culture is rooted in what the land provides and what we share.
Together, we’ll explore how the destruction of agricultural land in South Lebanon threatens communities’ ability to grow their own food, sustain their livelihoods, and pass down food traditions. Through cooking and conversation, we’ll raise awareness about the impacts of ecocide on Lebanon’s food systems and food sovereignty, while reflecting on the importance of preserving and sharing food traditions.
The menu* features two Lebanese home-cooked dishes. We’ll be cooking:
- Mujaddara Hamra with Laban w Khyar: South Lebanese-style lentils and rice with yogurt and cucumbers
- Djej bil Hamed w Batata: Lebanese-style chicken with lemon and potatoes
*Please let us know of any dietary restrictions and/or food allergies in the registration form ahead of the event. We strive to accommodate participants’ dietary needs to the best of our ability, but please note that no recipe adjustments will be made to any of the menu items. Thank you for your understanding.
AGENDA
- Introductions and Housekeeping
- Activities
- Eating and Discussion
- Wrap-up and Clean-up
Whether you’re a seasoned chef or new to the kitchen, all are welcome!
See you there!✨
Land Acknowledgement
This event takes place on the unceded homelands of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh Úxwumixw (Squamish), səlil̓ilw̓ətaʔɬ (Tsleil-Waututh), and kʷikʷəƛw̓əm (Kwikwetlem) Nations.
ABOUT THE FACILITATORS
Karla Jubaily (she/her)
Meet Karla
Karla is a Filipino-Lebanese-Canadian writer, journalist, and community organizer based in Vancouver. She works in community engagement at Filipino BC and has reported on displacement, conflict, and the lived experiences of communities for Canadian and international media. Her food expertise has been honed through her journalism and her podcast titled ‘Cooking Up Culture,’ created in journalism school; it explores food, culture, and identity. She’s interested in how food carries memory, tells stories, and connects us to our histories and homelands. Her connection to Lebanon is deeply personal, shaped by her father, her family’s stories, and her own experiences returning to a place that has always felt like home, even from a distance.
Event Accessibility
Embark Sustainability events are free and open to Embark Sustainability members which includes Simon Fraser University undergraduate and graduate students, as well as Embark Sustainability Associate Members.
This event will be held indoors at the SUB Community Kitchen, room #2125 of the Student Union Building (SUB), SFU Burnaby. Accessibility details include:
- Attendees are free to opt in and opt out of activities as suits their needs throughout the event, including exiting and re-entering the event space.
- Some appliances and counter areas of this room are not accessible when using a wheelchair or other mobility aids. The dining/lounge area is accessible when using a wheelchair or other mobility aids.
- We aim to host a scent-free space. Please refrain from wearing scented products in attendance of this event.
- Unfortunately, we cannot provide ASL interpretation at this time. We will be providing written recipe instructions.
We aim to make our events accessible to as many of our community members as possible. If we can take further action to make this event accessible to you, please contact Embark Sustainability’s Director of Engagement at engagement@embarksustainability.org.
Health & Safety
Participants who register are agreeing to release Embark Sustainability Society from any liability related to COVID-19. Masks are optional but encouraged.
Community Agreement
By registering to attend this event, you are agreeing to be respectful when listening to and communicating with others, and be mindful of the space you are taking up amongst your peers.
Embark Sustainability does not tolerate violence or aggression against others on the basis of race, ethnicity, place of origin, sexual orientation, gender identity, religious affiliation, or ability. Please also refer to people using the introductions they provide and do not assume pronouns/gender/knowledge based on someone’s name or appearance.
If these agreements are broken by someone, we will have to ensure the safety of our community members by removing them from the event.
Questions
If you have any questions about this event, please contact our Food Justice Programs Coordinator at food@embarksustainability.org.