midEATS in the News:
- The Arabian Fashion and Lifestyle blog, Sans Retouches, features midEATS among the 14 Most Powerful Arab Food Bloggers.
- MidEats is featured as a Top Middle Eastern Food Blog of 2014.
- MidEats is featured in The National, the top newspaper in the United Arab Emirates, as Best Middle Eastern food blog … what an honor! Here’s an online version of the article in The National that has us featured.
- MidEats is featured as a “Top 5 Middle Eastern Food Blogs” by Sugar Street! Thanks for listing us among the best!
- Brenda of MidEats wins the Braun Ramadan Challenge! During Eid in August 2011, Brenda won a hamper full of Braun kitchen electrics to help concoct her favorite Middle Eastern dishes!
- Heba’s review of grass-fed ghee on MidEats was featured on the reviews section of the Pure Indian Foods website, under the New York Times review.
- Ready for some football?! The website for foodies on a mission to locate recipe, Yummly, features Brenda’s muhammara as a great game day dip.
Regional Food News:
- Egypt Seeks End to Foreign Wheat Dependence (IPS News) “Egypt imports at least 10 million tonnes of wheat every year, according to the Food and Agriculture Organization of the U.N. (FAO). The U.S. Department of Agriculture says that Egypt imported 3.7 million tonnes from the U.S. alone in 2010/2011. In response, Egypt is stepping up its wheat production in a bid to stem the country’s rising dependence on foreign imports that escalated during the 30-year rule of former President Hosni Mubarak, who was ousted in February.”
- Egypt’s organic food seduces the West and Egyptian farmers (Al Masry Al Youm)“All agricultural products sold in the EU, either imported or locally produced, must comply with the EU food safety requirements. The development of the sector in Egypt benefits from funding so it can comply with these agreements […] In the long term, the organic farming system appears much more stable than conventional agriculture if negative impacts like the uncompensated social costs – diseases, biodiversity loss, erosion, nutrient runoff, water usage – are taken into account.”
- Koshary: Feeding a Revolution in Cairo (Serious Eats)“The first bite of koshary was sensational. Musky, soft, crunchy, tangy, with a bright heat. Lentils and shatta get stuck inside the little pasta tubes, bombarded by crunchy onions, leading to a textural orgy. Context usually makes things tastier than they really are. Here, context [of the revolution] merely made us more grateful for the koshary. I can only imagine the fuel and comfort it provides for those fighting with their lives for their beloved Masr (Egypt).”
- Organic sees success in right price-quality combination (Gulf News) “Our foray into organics is conceived with the philosophy of doing something beyond business, support a good cause of weaning away consumers from products which excessively use artificial ingredients, toxic chemicals and GM foods. Food and allied products obviously have the biggest representation in the Organic portfolio, but the bulk of the sourcing is from Europe. ‘The focus is on sourcing from Europe to maintain its quality and credibility of the products and brands,’ said Mohammad Ashiq Ariejeel, Organic’s CEO.”
- Hungry for adventure? Head to West Bank cookery school (CNN) “Women in the West Bank town of Nablus are preparing to open a cookery school to teach Palestinian specialties to foodie tourists.The school will be part of a cultural and social center, called Bait Al Karama, and will be the first women-led cookery school in the Palestinian Territories, according to its organizers.”
- Food Archaeologist Gives New Live to Nearly Extinct Grains, Veggies (The Arizona Republic). Lebanese food archaeologist Gary Nabhan “doesn’t dwell so much on how the planet nearly lost so many crops. Those answers start sounding preachy: the rise of industrial farms; society’s move into urban areas; the mechanization and homogenization of our food products. Nabhan is more interested in getting these foods back onto restaurant menus and kitchen countertops — especially in lower-income households, both in the United States and Mexico, who could use the knowledge to grow their way out of any food shortage.”