What's for Dinner at Miriam's Kitchen?

On two Fridays in November, the 8th and the 22nd, Rudy, Ariana, and Yekta delivered beautiful loads of fresh produce to Miriam's Kitchen. The produce included cabbage, broccoli, cauliflower, oranges, cucumbers, parsley, cilantro, green onions, red onions, leeks, and baby bella mushrooms. In addition, we also brought powdered creamer, rice, rice flour, coconut milk, panko breadcrumbs, feta cheese, Thai chilis, miso, frozen veggie dumplings, mirin, sumac seasoning, mustard seeds, fenugreek seeds, curry leaves, red chilis, fresh ginger, Kashmiri red chili paste, and tamarind paste.

The first thing Rudy and Ariana wanted to know from Chef Bryan was what he was going to do with the large bottle of mirin. "Pork tocino," he said. "It's a Filipino dish." He explained that the sumac seasoning would go into making kabobs for a Middle Eastern dinner, and the rice flour would be used to make a very crispy, sturdy coating for fried chicken—better than traditional flour.

Chef Bryan started cooking at age 15, became an executive chef when he was 25, and has been cooking ever since with a big heart and a deep respect for the many cultures that exist in Washington, D.C. Now, with Jetsunma's example and urging, we, too, are learning to approach people with respect, ask what they need or want, and discover that behind every face, in every heart, is a wealth of experience and humanity. A common humanity that we can recognize immediately and feel connected to, regardless of language, culture, or circumstance. It's not complicated. We just need to notice and keep giving whatever is needed.

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