3,000 years of culinary tradition

In Ethiopia, chef Yohanis Gebreyesus taps into ancient practices and modern interpretations

— Cook this: Traditional injera — teff sourdough flatbread — from Ethiopia
— Cook this: Gomen — collard greens with onions and fresh ginger — from Ethiopia
— Cook this: Kitfo — steak tartare with spiced clarified butter — from Ethiopia
— 3,000 years of culinary tradition: In Ethiopia, chef Yohanis Gebreyesus taps into ancient practices and modern interpretations

IN PRINT:
National Post: September 7, 2019; page WP4
Vancouver Sun: September 25, 2019; page C1/Front
Calgary Herald: September 25, 2019; page C1/Front
Edmonton Journal: September 25, 2019; page C1/Front
Saskatoon StarPhoenix: September 25, 2019; page C1/Front
Regina Leader-Post: September 25, 2019; page C1/Front
Windsor Star: September 25, 2019; page C1/Front
Ottawa Citizen: September 25, 2019; page C1/Front
Montreal Gazette: September 25, 2019; page C1/Front

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