Tuesday, February 3, 2015

An Istanbul Food Tour with Olga from 'Delicious Istanbul'

Olga and me

"I'll tell you a secret," my Russian friend Olga Tikhanova Irez said. My husband and I are moving from Istanbul."

I was shocked. Olga had built a business known all over the world giving culinary walks in Istanbul. She had foodies beating a path to her door. The seats for her monthly breakfast cafes were so coveted, Istanbullians were lucky to get a spot. How could she give that up?

"We purchased a place in Alaçatı, Turkey and we're going to create a restaurant there. I want to feature the food of our grandmothers," she added.

Alaçatı is a well-known resort area on Turkey's North Aegean coast where many Turks go to vacation. Every year it hosts the world wind-surfing championships because its bay has the perfect conditions for windsurfing.

I had been to Alaçatı and knew how fantastic its open-air produce market was, how the relaxed resort atmosphere would contribute to joyful gastronomy and a wonderful experience for her future diners. "I haven't announced it yet," she added.

I was so grateful to know! I simply had to go on one of Olga's culinary walks before she left Istanbul and began her new life. I immediately cleared the next day of any other activities. This was an Istanbul experience on my bucket list that I simply could not miss.

"Try not to eat before you come. Come hungry." Olga advised with understatement.

"Let's take a group photo

while we're all still skinny!"

My fellow foodies on the walk were two couples from Hong Kong, fast friends for twenty years, who had travelled the world together. They were in town for a medical convention where the two doctors would be presenting. The couples' warm friendship and enthusiasm for life added to the joy of the day.

Three different kinds of menemen,

wonderful Turkish comfort food.

We started at the dock in Kadiköy, a beautiful neighborhood for culinary exploration because so much of what makes Istanbul famous for Turkish food is all available within a couple blocks. Our first stop was a breakfast featuring two Turkish classics: menemen and Turkish tea.

Olga knows her menemen; her own recipe for the dish had been featured in the Guardian. So if she said "this is the place where you should come for menemen," I knew it had to be incredibly special. To preserve her 'secrets' I won't show you the names of any of the places she took us.

A beautiful Turkish tradition:

soldiers write notes on napkins here

and pin them to the wall,

as they come to eat

one last menemen

before leaving for their service,

or return for one

in celebration

of surviving it!

I loved the pride of these men -

all proud menemenciler!

Fıstıklı dürüm.

Dürüm is a Turkish word

used to describe

anything rolled,

making this

rolled-pistachio baklava.

Next up was a specialty of Gaziantep, Turkey, baklava. Gaziantep is famous as the culinary capital of Turkey. The number one thing to eat there, on a very long list of gastronomic treasures, is baklava. I had never tried fıstıklı dürüm baklava before this day. It has become my new dessert obsession.

How good is this baklava? Just to learn about this one particular type of baklava would be enough of a culinary education to make the whole day a success. I love it that much. Yet, we were just getting started!

The walnut-based baklava in back

is topped with kaymak,

a very fragile Turkish

clotted cream

that can make one swoon.

Kaymak,

a pillow of extraordinary excellence,

must be eaten

the day it is made.

There are no words.

The taste! The perfection!

The tradition!

I love all of the imagination

Turks bring to making nuts sing

in their desserts.

And then they add: kaymak!

People travel

from all over the world

to eat this.

The green baklava

is fıstıklı ezme.

Think of it as pistachio marzipan.

Isn't that a brilliant idea?

Pistachio marzipan?

It is every bit as fantastic as it looks.

What brilliant imagination!

The other baklava

features a bit of crunch

paired with the pistachio goodness.

As global as

Western markets have become,

there are still

many, many produce surprises

to discover via travel.

Here are three offerings

I had never seen
until moving to Turkey.

I love the mystery of them.

What does one do with them?

We passed many mysteries

as we walked around

Kadiköy's open-air market.

Olga would

patiently explain each one.

Next up, was one of the most beautiful of Turkish food ideas:
mezes. Mezes are usually the appetizer to a meal and Turks have hundreds and hundreds of different recipes for them.

The meze tradition is to offer a little taste of this and a little taste of that. I have always thought it was the perfect way to acclimatize children to more sophisticated tastes. "Just try a bite," I can imagine Turkish parents saying.

We popped into one of my favorite spots in the open-air market of Kadiköy, a great gastronimical shop showcasing tantalizing mezes and superb regional food products.

Olga had her favorites

she wanted us to taste.

There were so many choices!

Olga assembled a

model meze masterpiece.

Most of these mezes

are vegetable-based.

You can't go wrong

they are so delicious and healthy.

I love the taste combinations

new to my American palate

like the carrot and eggplant meze

right in the middle of the plate.

I've gone back for it again and again.

If I could popularize

one vegetable

back home in America

it would be eggplant.

I never grow tired

of all the different ways

Turkish cooks use it.

It's fantastic!

If you had told me that,

I would never have believed it

because I really

hadn't experienced it before.

The meat on the left is pastirma,

a specialty of Kayseri, Turkey.

I lived in Turkey a year before

I had the guts to try it.

It seemed so different:

dried meat with a paste around it?

How could that be good?

Sounds like something

mountain men

would pack in a duffle.

Then I had pastirma in menemen.

Wow. I'm hooked.

On the right
a meatball new to me
that was a more subtle

taste sensation.

The mezeci loved giving

Olga a hard time

as they posed for photos.

All kinds of Turkish cheeses

vacuum-packed

to take home to Asia.

Next stop: a UNESCO

"intangible cultural heritage"

'Turkish kitchen' isn't just about the food. Yes, the food is fabulous. 'Turkish kitchen' is also about the rituals that go with each different food. Our next stop was to try a Turkish ritual so globally cherished UNESCO has labeled it "an intangible cultural heritage."

Around the corner

from our meze shop

was one of Istanbul's

most beloved Turkish coffeeshops.

It was the perfect spot

to wind down

from an exciting morning

before venturing out

for more discovery.

Each Turkish coffee

is accompanied by a

glass of water

and a single bite

of sweetness.

See the lokum?

In English,

it's known as 'Turkish Delight.'

Turkish coffee is exquisitely satisfying. The first steaming hot sip of the foamy concoction sends a signal to all nerve endings: slow down, enjoy, relax.

Me telling fortunes

Photo by Olga

Each sip is savored as simply as the conversation and fortune telling that ensue when the cup of coffee is finished. The cup is turned over and the pattern of the coffee grounds fortell one's future as a friend 'reads' the inside of the cup.

The ritual of it all is enough to make an overseas Turk cry out with homesickness at a mere photograph of Turkish food rituals.

Pickled cabbage

There were more specialty food stores to explore after our coffee. We were off to the pickle place next. It seems everything can be pickled!

Olga offered us

a cool refreshing glass

of pickle juice.

She also offered us

fresh turnip juice

called şalgam.

Don't turn it down

because it sounds odd.

It's fantastic,

especially when paired

with the

specialty meat kebabs

from the cities

out East.

Şalgam is zingy, fresh, delicious!

All of these

fresh regional food products

can be vaccum-packed

to take home in one's suitcase.

You didn't think

we would go through an

Istanbul culinary adventure

without fish, did you?

This gorgeous plate

of fried hamsi

is from the Black Sea.

The Black Sea

has its own special culture

and hamsi (fried anchovies)

makes a Black Sea Turk

puff up with pride.

Bet you can't eat just one.

I forgot the name

of this spicy chicken dish

but it was tender and juicy

and yummy over rice.

After our lunch

of fish and chicken

Olga had one last

open-air

produce market

she wanted to show us.

It was huge,

stretching for several blocks.

We walked through it all,

pausing here and there

to explain

produce new to us.

They taste as wonderful
as they look -

Çanakkale tomatoes.

Why can't we have
tomatoes like this

back home?

Skinny green peppers

are the Turks' favorite;

They are frequently grilled

and served with kebab.

Even before I went on

this food walk

with Olga,

I think of her whenever

I see beautiful market greens.

She knows exactly

what to do with them.

Foraging for nettles

and spring greens

is a beautiful Russian

childhood tradition.

These flat beans

which I've never seen

for sale in America,

make a delicious cold salad

called Ayşe Kadin Fasulye

(the woman Ayse's beans).

Plan on buying a lot?

Porters will carry

all of it for you

as you make

your selections.

I was so grateful to experience 'Olga's Istanbul' before she moved.
I can't wait to follow her restaurant adventure. You can follow her restaurant adventure too via her blog, Delicious Istanbul, or make reservations directly at the Babushka Alaçatı website.

If you enjoyed this post, you may enjoy these other foodie posts about Istanbul:

Enjoying Olga's #Istanbulbreakfastclub

The Days of Wine and Roses and Tulips: Wine Tasting at the Four Seasons Sultanahmet

Dinner on the Bosphorus at the Çırağan Palace Kempinski's Bosphorus Grill

Afternoon Tea and Pastry with Guest Chef Yann Duytsche in the Gazebo Lounge at Çırağan Palace Kempinski

"Midnight at the Pera Palace Hotel" with the Global Minds Book Club

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Thanks for reading!

Tuesday, January 20, 2015

Exploring Üsküdar's Historic Fish Market

Üsküdar's Historic Fish Market;

Fishmongers shout to the customers

what is on offer.

It adds to the fun.

There were so many kinds of fish,

yet I wanted to use the kind

I was most familiar with.

Where were the salmon fillets?

I saw just one lonely salmon fillet

on display.

When I said what I wanted,

the fishmonger urged me

to go behind the counter.

I did as told, not understanding.

The other fishmonger opened up

the deep freeze and went in.

Will this do?

I almost screamed

it was so fun

to see that giant fish.

A memory of watching

Martha Stewart videos

with my oldest child

came rushing back to me.

It was before Martha

became really big.

We marveled that Martha

would buy and handle

a gigantic salmon

in her kitchen.

She bought the entire fish??

We admired Martha

risking all that money

preparing one gigantic salmon.

What if it didn't turn out right

when she cooked it?

Martha was thinking big,

obviously.

The fishmonger thought

I was German.

In my imperfect Turkish,

I tried to say,

"I'm not German, I'm American."

But like all language learners everywhere,

it wasn't exactly right.

Apparently, I said:

"The German doesn't exist!"

Custom-cut fillets.

I felt so lucky,

and so full of anticipation

to enjoy my own cooking.

I wanted to take advantage

of Turkey's incredible

nut crop

and make

pistachio-encrusted salmon.

Later, after I had my wrapped salmon fillets from the fish market, I went to the nut shop to buy fresh pistachio meats. I was asking questions in slow Turkish about the various kinds of pistachios.

A Turkish man barged into the shop, shouted out his order, oblivious to the fact that I was ordering. The shopkeeper switched to the new, louder patron. "Men get waited on before women in Turkey, even if the woman was first?" I asked, after the man left.

"Maalesef (unfortunately)," the shopkeeper replied. I said 'no thank you' to placing my order with him and took my small request (1/4 kilo) to the shopkeeper's competitor across the street.

"Roasted pistachio nuts please," I ordered in Turkish. The man reached inside a heated drawer and scooped up the warm nuts into a paper bag for me. It was so satisfying to take my business there. I swear the pistachios tasted better for the lack of sexism!

My meal turned out so well!

Martha would be proud, I think.

My finished dinner

of pistachio-encrusted salmon

and Mediterranean bakla,

pine-nuts & herbs

(Bakla is Turkey's version

of green beans).

Shopping the Üsküdar fish market

was a fun experience.

And delicious too!

Interested in other posts about homemade food in Istanbul?

Take a look at these:

Chestnuts Roasting on an Open Fire

Enjoying Olga's #Istanbulbreakfastclub

Crossing Continents with a Covered Dish

My Morning Menemen

Christmas Eve Lunch with pomegranates

Sam's Salad with Cherries, Goat Cheese, and Pistachios

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Monday, January 12, 2015

"Midnight at the Pera Palace" with the Istanbul Global Minds Book Club

If ever there was a book that was a perfect match for my Istanbul "Global Minds Book Club" it is this one: "Midnight at the Pera Palace: The Birth of Modern Istanbul" by Georgetown International Relations and Government professor Charles King.

We selected it for our January read this month, because a reporter and photographer from Ankara, Turkey, were flying into Istanbul to do a photo shoot and cover story on our book club for Tempo Magazine.

We wanted to pick a book that Turkish readers of the magazine would also find interesting, so that we as a book club had done everything we could to help promote reading culture in Turkey.

Red carpet? Of course.

The dapper staff

immediately greets everyone

who walks in the door,

happy to help you make the most

of your visit

"Welcome,

to the Pera Palace

of Istanbul"

To make our day and the photo shoot extra special, we decided to meet at the glorious, historic Pera Palace itself. The Pera Palace is the hotel that was built by the creator of the luxury train line, the Orient Express, which used to transport glamorous passengers in style from Paris to Istanbul. Upon arriving in Istanbul, passengers would be hand-carried to the hotel from the Sirkeci train station, in a Turkish tahtırevan, or palanquin, as it is known in English.

Imagine seeing Istanbul

for the first time

through the windows of a

Turkish tahtırevan

The Pera Palace Hotel

boasts of the second-oldest elevator

in all of Europe,

installed in 1892,

only three years

after the elevator

in the Eiffel Tower.

It's still operational.

One special little nook

in the hotel

is the Patisserie de Pera

We didn't meet here,

but the little patisserie

is such a happy room

I can't resist

sharing photos of it.

The colors!

The friendly workforce

know how to make

every visit fun,

and who doesn't fancy a

festive fascinator?

Spring flowers

abound in the lobby.

What could be more dazzling

to a book club

than a spectacular library

between the lobby and the bar?

Our group was meeting in

the Orient Bar

Who else has enjoyed

the Orient Bar

before we arrived

for our special day?

Atatürk,

the founder of the Turkish Republic,

Ernest Hemingway,

adventurer and famous macho man,

plus Agatha Christie,

bestselling mystery writer

Giggling with friends

before everyone else arrives

Our second generation

club organizers,

Matt Howell

and Nilüfer Tufanoğlu

Our club member

Filiz Kavak,

made the day a delight

by arranging press coverage

and booking our spectacular setting

With triple our normal turnout

it was nice that the bar

had been set up

in small discussion groups

Bookish brain food!

The Global Minds Book Club

prides itself on being

people from around the world,

discussing books

from around the world.

On this day,

with thirty people present,

we had five continents represented

and fourteen different countries.

It helped to have at least

one Turk at every table.

We had such a

riveting, spirited discussion.

Nationalities represented

in my group:

Turkish, Russian, Polish,

Netherlands, Venezuelan,

American, and Chinese.

What made "Midnight at the Pera Palace: the Modern History of Istanbul" such a fun read is that it was written by a yabancı (a foreigner to Turkey). All of the angst that would go into the description of one's own history wasn't there; it was the fantastic storytelling that remained.

I describe 'Midnight' as an expat history of expat and refugee Istanbul. The book felt so alive and relevant when I was reading about White Russians refugees in Istanbul during the 1920s while the ruble was crashing this month. The club loved reading about the musicians, diplomats, spies, feminists, and future statesmen who contributed in their way to the city Napoleon described as the capital of the world, if the world had one.

I found the central metaphor of why the book was called "Midnight at the Pera Palace" stunning. I won't spoil it by sharing it. Some of our members wanted more Pera Palace stories in the book, and one of our Turkish members said she was surprised that there were no historical surprises. The history in 'Midnight' of 20th-century Istanbul and Turkey was more-or-less as she had been taught.

I recommend this book to anyone who is interested in Istanbul and Turkey. One of our members said "sequel, please!" Personally, I think this author needs a movie contract. The cinematography of this setting, this time, and this history would be irresistible.

Would you like to learn more about the Global Minds Book Club? I am so proud of our book club founder and inspiration, Clarence Lomot Nartey, of Ghana. It isn't easy to create a lasting legacy as an expat. Clarence did. Global Minds Book Club is now starting its fourth year. Clarence, you would have been deeply pleased with yesterday's success.

Here are some posts about past discussions:

Discussing Books with the Global Minds Book Club

Africa Day @ Global Minds Book Club

Want to find out how you can help promote reading culture in Turkey? Read this post:

#EnSonNeOkudun What are you reading lately?

Want to learn more about the Pera Palace Hotel, now owned by the Sheikh of Dubai? Check out the web site. Their memorable video actually does a great job of capturing what our day was like.

Want to know where 'Midnight' author, Charles King, goes to eat first when he comes to Istanbul? Culinary Backstreets blog has the lowdown.

Looking for another great book from this side of the world?

Here's three I recommend:

Understanding Iran: The Power of One Graphic Novel called 'Persepolis'

The Ottoman Empire from the other side as told in "The Bridge on the Drina"

"The Restoration of Order: The Normalization of Czechoslovakia" by Milan Smecka

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Thursday, January 8, 2015

Chestnuts Roasting on an Open Fire

One of the street foods Istanbul is famous for is roasted chestnuts. I lived here for four years before I learned it wasn't just a street food, but a cherished Turkish wintertime tradition for home too. Roasted chestnuts must have been a tradition for America as well. That fabulous Christmas carol had to come from somewhere, didn't it?

Recently, I moved into a new apartment, with a young Turkish woman. The first time she made homemade roasted chestnuts, she said, "now, I feel like it is really winter." Then she taught me how to make them at home. It's so easy, and so satisfying!

First, cut a cross into the hull,

so the hull will steam open later.

Then soak the chestnuts

so they will steam

themselves over heat.

If you skip this step,

or don't soak them long enough,

(at least 10 minutes)

the nuts become

hard and bitter to eat.

I discovered

you can throw them back

into the water,

to try and get them right

a second time.

Ooohh,

don't they just look wonderful?

They cook so beautifully

in a cast iron skillet.

Grateful for a real fire

on a cold winter night

Last week, I was invited to a party at a Turkish film maker's
place on Büyükada Island in the Marmara Sea. "There will be a fireplace!" my friend Burcu said, on an especially cold day. I wondered if it would be possible to roast chestnuts over it, just like the song, so I brought a kilo of large Bursa chestnuts as a gift.

A fire is so

comforting on a

cold, Winter evening

Our host,

Turkish film maker
Erdal Rahmi Hanay

It was possible

to roast them

over an open fire!

Roasted chestnuts

were such a fun treat

to cook and share!

Former American
chestnut range

I became curious why there aren't chestnuts for sale in America anymore. I was sad to discover that at one time, chestnut forests were plentiful in the eastern United States with stands adding up to three billion trees. At one time, chestnut forests accounted for 25-30% of all of Appalachia's forests. Unable to fight off disease from imported Asian chestnuts, the American chestnuts developed blight and died off.

There is a group trying to bring back the original American chestnut, and a group trying to bring back a disease-resistant hybrid. I wish them well. Roasting chestnuts is a beautiful wintertime tradition. We don't want that gorgeous song, to be the equivalent of an audio fossil hearkening back to an earlier time whose reality we have forgotten. Let's make it real!

Monday, January 5, 2015

Alina Gallo's Memorializations in Miniature:Berkin Elvan & Gezi Park

Alina Gallo, artist

One of the beautiful things about my PAWI (Professional Women of Istanbul) group is that I meet interesting American expats who are interacting with the region in their own unique way.

This year, I met a young painter who was memorializing key events that have occurred in the Middle East and North Africa through her art. Her name is Alina Gallo. She hails from Long Island, New York. When I met Alina, she was living here in Istanbul, inspired by the events of the region.

Berkin Elvan was

14 years old when he

went out of the house

to fetch bread for his family's dinner.

Struck by a tear gas canister

to the head,

as protests were occurring

in his neighborhood,

Berkin lingered

in a coma for 269 days,

and then died.

In learning about Alina's art, one of the first things that struck me was the humility with which she approached her work. When I first saw her studies for the miniature commemorating the funeral of Berkin Elvan, I was moved to tears. "this is a masterpiece," I told her.

Alina demurred. She thought of herself as one artist in a long line of miniature painters who documented moments of history and cultural importance. She drew attention away from her own contribution.

"It is through me, not of me. That is the power of the miniature form. It becomes an expression of shared experience and collective consciousness. This is the beauty of creative energy." she said.

Alina's medium is egg tempura, a paint made with egg yolks, ground pigments and water. One of her paint brushes has just three hairs, another has just two. She works with a magnifying glass and illustrator's glasses.

Berkin Elvan's Funeral March, 2014

Text with painting: What happens if you and your family live near a place in Istanbul where all of the protests are happening? Fourteen-year-old Berkin Elvan, ran to the store for bread as his family was settling down for dinner. Berkin's family were Kurdish Alevis, so minorities both ethically and religiously in Turkey. Berkin was shot squarely in the head with a tear-gas container by an Istanbul policeman. 15-year-old Berkin Elvan's funeral march took place on March 12, 2014. Elvan died after 296 days in a coma after being struck on the head by a government tear gas canister while going out to get bread for his family during the Gezi protests in June 2013. After his death, thousands proceeded with his coffin to the funeral ceremony and cemetery. As a symbolic gesture many bakeries closed that day and citizens tied loaves of bread to doors and windows with black ribbons. As soon as he was buried, mourners and protesters were immediately met with police crack-downs all over the city of Istanbul and in other cities across Turkey.

Alina's work reminded me of another artist, Walt Whitman, who documented through poetry and prose, youth spent and lost working toward noble visions during the American Civil War.

Back then, Walt Whitman would sit next to the bedside of a young person who gave his all in pursuit of a better future for his nation and was destined to pass on.

It mattered to Whitman that his reader know the person behind the sacrifice for a noble cause: what the young person cared about, who he was sweet on, how he wanted to be remembered to his mother.

In humanizing the individuals behind a great movement, it was as if he said to his audience, "take in the magnificence and the ordinariness of this human being. Feel this loss with me."

Berkin Elvan may not have been of the Gezi protests, but he was one of the causalities of casually-used excessive force.

Alina documented the loss of a sweet boy, that many Turks, and others who were watching, felt deeply. Today would have been Berkin Elvan's 16th birthday.

Educated Gezi youth

literally couldn't wait

to contribute

to their country.

Their enthusiasm

was not welcomed.

I was grateful that Alina was in Istanbul to honor the struggles of Gezi Park youth with her attention and work. Like me, she observed the events, but wasn't of the events, She painted it one step removed. I felt like she was capturing what I was watching. The Turks, themselves, they were the ones actually living it.

The Gezi Youth Generation, members of a secular movement to save an urban park in a city where parks are in short supply, brought an idealism and spirituality to their quest that was deeply moving to experience first-hand. There was purity and sweetness and goodness in that park. You could feel it. It was an incredible privilege to visit it.

The Gezi youth generation is deeply cognizant of all the sacrifices made by the founding generation of Turkish citizens. Their deep awareness of this can only be called reverence. Watching them gather, sing, camp, help each other, celebrate their democratic wishes with a sense of community that is as rare as it was special made me contemplate the sacrifices of the Turkish people at the beginning of their nation. Now the new nation was bearing fruit. Those sacrifices had found artistic, intellectual, and spiritual flowering with this generation ninety years later.

The new youth movement was expressed with a collective wish, not for more of the new-found prosperity Turkey has achieved, but a desire to save a beloved spot from over-development, a traditional tea garden, and the trees and park that surrounded it in the center of downtown Istanbul.

A highly rational (not emotional) Turkish mathematician said to me that, at that moment, if the Turkish prime minister had held out a hand, and said, "I too was once young. I too have known what it was to dream," he would have emerged larger than before. But that isn't what happened. His heart wasn't in that place. Instead, he responded with cold action, deriding all of the young protesters as çapulcu, or 'thugs' in Turkish.

Istiklal Riots

"Everywhere is Taksim!"

Kadikoy Riots

I loved the painting of "Berkin Elvan's Funeral March" and bought it. I then commissioned Alina to do a painting of what happened in my neighborhood during Gezi using my experience as a resident and this iconic image by photographer Daniel Etter as inspiration. Below is the sketch in progress.

Gezi Park Movement: June 1st

Alina wrote: "Sketch in progress for a piece depicting a night during the Gezi Park movement in 2013 in Beşiktaş, Istanbul. I have been reconnecting to the Gezi movement with this work- seeing and reading again so many stories of the community coming together for each other and their country. In the foreground waves break up against the pier along sea. Nature in this context reminds me of what holds us all, what cleans the air and refreshes energies amid turmoil. The flag bearer stands amid teargas during the riots ... in Beşiktaş on the night of June 1. A Guy Fawkes mask lies on the ground and a broken television in the pile of barricades to reflect the media situation in turkey as well as an evolution towards a social media landscape. In the apartment above families bang pots on the balcony in support and through the trees is Gezi on the hill with a backhoe truck looming."

Sleepers in Gezi

Text with painting: “To contest the urban development plan for Istanbul’s Taksim Gezi Park a wave of demonstrations and civil unrest in Turkey began on 28 May, 2013. Subsequently, supporting protests and strikes took place across Turkey protesting a wide range of concerns, at the core of which were issues of freedom of the press, of expression, assembly, and the government’s encroachment on Turkey’s secularism. Now, having been spared destruction, Gezi Park and its famous sycamore trees have also become a sanctuary for many Syrian refugee families. In Turkey, alone the total number of registered Syrian refugees (Istanbul’s refugees are mianly unregistered) has reached over 800,000 since the onset of the Syrian civil war. Here, those displaced by war sleep, roll their cigarettes and quietly congregate in the morning hours. Şişli Camii lies in the distance and through the trees cranes cross the sky. The Bosphorus forms a migration bottleneck for thousands of birds as they travel from Europe into the Middle East and Africa, a parallel and ancient narrative of mass movement between continents.” ~ Alina Gallo

Alina is applying for a Fulbright Scholar fellowship for the United Arab Emirates. I’m pleased the idea was sparked when she visited my “Fete for Fulbrights” this summer. Her goal is to teach young Emirati women at Zayid University cross-cultural miniature arts and the technique of egg tempera painting.

Alina’s miniature themes extend beyond Gezi. That’s the sorrowful part of the Middle East. It keeps supplying iconic moments. I was deeply touched to see freelance journalist Marie Colvin’s work memorialized. Ms. Colvin, a dashing international foreign correspondent, who covered the Syrian civil war zone in an eye patch due to previous moments of daring-do, lost her life in her quest to share the conflict with a world struggling to understand.

I urge you, gentle reader, to contemplate the other beautiful miniatures on Alina’s new website. Our mutual friend, Catherine Bayar, has written an appreciation of Alina’s work that appeared in Hand/Eye Magazine.

Additional press on Alina’s work: