RF: Can you tell me a bit about how you selected the women you highlighted in the book?A lot of the women were either family friends or were in countries I had lived in. I really did go through people in my community. I reached out to friends. It was really important to me to use my network to find the women.
RF: In the introduction, you talk about how valuable technology was in the process of making this book—the virtual connection through calls, texts, video chats, and shared folders made for the strongest relationships between you, your coauthor, your photographer, and the bibis you worked with.
RF: I think one of the most beautiful things about this book is that it's so evergreen. Many cookbooks these days are rooted in trends, like a certain diet or cooking tool, or they’re intended to be filled with the newest possible recipes. In the book’s introduction you write, “is not about what is new and next.” Why was it important to you to emphasize the significance of cultural legacy through recipes that have been made for generations?. I am not a very trendy person.
RF: I imagine translating dishes that these women have been making by heart for years into a formal recipe presented some challenges—what was the recipe development process like?A lot of it was just watching videos that either I took or our photographer took and then doing the measurements from the videos and creating the recipes that way. Then a lot of it is just recipes that are from my family, like the Somalia chapter and the Eritrea chapter.
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