I’ve noticed that there are a few of you already signed up. Thank you for being here! This newsletter formally launches later this month and I will officially be announcing it this week. I’m excited to have a place to leave my thoughts that is both public and outside of the cycle of traditional publishing. I haven’t had this kind of outlet since my tumblr years (which had a profound impact on me).
I’m still figuring out what will exist in this space and how often I chose to share. So far I know that I want to share recipes, writing, meal hyper-fixations, thoughts on food, culture, and so much more. I hope to eventually get into interviews, audio and video content. Mostly, I’m looking forward to figuring it out together.
For those of you who have already signed on as paid subscribers, thank you so much! There will be a recipe later this month for you to enjoy in time for the holidays.
For those of you who are new or found me recently, I wanted to share a little about myself: I am a chef and writer. I was born in Somalia and grew up in Seattle. I spent most of my 20s in New York. I have been cooking since I was a young child and am classically trained in Somali cuisine. I previously had a career in law before deciding that writing, cooking and creative work left me feeling more fulfilled.
After a life changing home-going trip to Mogadishu, Somalia in 2018, I started a traveling Somali culinary pop-up called MILK & MYRRH in 2019. I have held pop-ups in Seattle, New York, and Los Angeles, where I’ve done both formal dinners and anjero burrito pop-ups. I’m also a recipe developer and have contributed recipes and writing to the New York Times, The LA Times, Vogue, and the Washington Post.
Despite my complicated feelings about the culinary legacy of Italian colonialism in Somalia, the food I make the most often is pasta. Most importantly: I always keep fresh Xawaash mix on hand.
That’s all for now. Talk soon! xx