In Ethiopia, food is often looked at through a strong spiritual lens, stronger than anywhere else I know. It's the focal point of weddings, births and funerals and is a daily ceremony from the preparation of the meal and the washing of hands to the sharing of meals.
I like teff, an Ethiopian grain. It's not so popular in the States yet, but it's really good, almost like a porridge. And I love sushi, but it's not always that healthy, so I don't keep it at home.
Ethiopia is such a great country, beautiful place.
All I knew about Ethiopia was from a few records that I like, as well as what I read about the famine. But you get there and it's another world. It's filled with art and music and poetry and intellectuals and writers - all kinds of people.
I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.
I spent time living in Ethiopia, learning about the cultural importance of coffee and its roots in Ethiopia.
I don't have memories of Ethiopia as a child. I didn't learn about Ethiopian culture until after I moved to New York and started meeting people from the Ethiopian community.
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
