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Welcoming Anisa to the podcast today, who works as a food photographer under the delightful moniker @thewonkystove - a title just as quirky, unique, and delightful as Anisa herself. Anisa arrived in the US as a very refugee from the former Soviet Union. Anisa’s Jewish Ukrainian family suffered especially cruelly under their communist rule. Her mother’s great courage in fleeing to the United States, and resilience in the face of tragedy once she arrived here, is an inspiration. Beyond that, Anisa’s experience with food insecurity teaches us how we, as a society, need to respond to and support brave family’s like Anisa’s. If this sounds like a dark episode, you’ll learn that humor is one of the greatest legacies of Anisa’s family - and perhaps a secret weapon in their success. I couldn’t be more honored to share Anisa’s stories. Welcome Anisa - and welcome to YOU, listeners, who honor Anisa’s story by listening.
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Listen Now to Anisa
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Highlights
- The subversive answer her mother gave to the Communist Party as a child
- Anti-Semitism in the USSR
- Her uncle's sentence to Siberia and the risky way Anisa's aunt worked to set him free
- How Odessa is unique in Ukraine - Romani, Jewish, Greek, & Turkish people
- "I live with myself. Sometimes I'm not that great."
- The generosity of Ukrainians & the joy of feeding others
- Leaving the Soviet Union and arriving in the US as refugees
- Anisa's experience with food insecurity and helping the right way
- "To go crazy from too much"
- New Year's Celebration & Russian Folklore
- Eggplant Rolls
- The proper way of choosing and preparing eggplant
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How To Contact Anisa
Instagram: @thewonkystove
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Recipe Associated with This Episode: Odessa Blue Flame
[lt_recipe name="Odessa Blue Flame Eggplants" prep_time="15M" cook_time="20-23M" total_time="35-38M" print="yes" ingredients="2 medium eggplants;1 tablespoon of kosher salt;3 tablespoon of olive oil;;Filling:;1 small red sweet bell pepper;10 sprigs parsley;4 medium cloves garlic;1 teaspoon salt;.25 teaspoon sugar;¼ tablespoon white vinegar;3 tablespoons light olive oil;1 tablespoon hot water ;(Pepper flakes optional)" ]2 medium eggplants sliced from hat to heel into about ¼ inch thick slices. Spread on a single on a paper towel and salt with about 1 tablespoon kosher salt. Allow to sweat for 15 minutes. Afterwards rinse, pat dry and divide between two parchment lined baking sheets. There should be a single layer of eggplants on each pan. Drizzle the eggplants with 2 tablespoon oil divided between the two sheet pans. Pop into a 425* oven for 15 minutes. At 15 minute mark remove, flip, drizzle with 1 tablespoon oil divided between the two pans and return to oven for 5-7 minutes. Eggplants will be slightly browned on edges and pliable. Let cool.;;Filling: Char the pepper until skin is black and blistered. Place in plastic bag or covered bowl to remove skin.;Using a hand blender, blend pepper and all ingredients except vinegar. It should be a thick paste. Heat this until mixture just start to bubble on the stove. Remove. Add vinegar. ;;Cool slightly before spreading 1 tablespoon of paste along length of eggplant. Roll from the narrow end in. Arrange rolls in a shallow dish. Spread remaining paste over top and refrigerate over night. This will keep 4 days and be best the next day, with rice, grilled meat or just a crust chunk of bread. Serve with fresh parsley and a bit of oil over top.[/lt_recipe]Instagram: @thewonkystove
Facebook: The Wonky Stove
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The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
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