Uqllu: Weaving Alpaca in the Andes
Pan America Silver Corp is a mining company based in Vancouver, BC and Morococha, Peru.  Their social responsibility division created Uqllu, a company committed to...
From Tagine to Pastilla: Three Moroccan Cookbooks
The food of Morocco is deceptively complex. Glancing at a menu or visiting a welcoming Moroccan’s home for a meal appears to offer merely variations on tagines,...
Exploring the Grand Bazaar, Bayram and The Golden Horn
In 1926 the Irish poet William Butler Yeats wrote Sailing to Byzantium: “I have sailed the seas and come to the holy city of Byzantium.” I got here by flying...
Buried In Vermicelli (Shaariya Medfouna)

Buried In Vermicelli (Shaariya Medfouna)

03/29/12

The cuisine of Morocco combines complex blends of spice with sweet flavors of honey or sugar. Many dishes straddle the line between sweet and savory. Diners often find a beautiful jewel presented to them as they uncover a tender lamb shank from a mound of couscous or some slowly cooked chicken in earthy and sweet spices buried in sweet onions and small pieces of steamed vermicelli that are almost feather-like. The surprise is what lies underneath and inside. From Fez, this Moroccan chicken dish...

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Seeing Small, An Artist Profile

Seeing Small, An Artist Profile

03/25/12

Simon Sailot studied graphic design for five years in Paris at l’ESAG Penninghen, an experience he cherishes greatly. Following his studies, he decided some time abroad was the next logical step. He landed in Marrakech for what was supposed to be a short period of time. Ten years later, Sailot is still living in the Moroccan city, where he works as a freelance graphic designer and photographer. Being a graphic designer by trade, photography is a craft he developed to compliment his skills in...

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Coveting the Caftan

Coveting the Caftan

03/21/12

My obsession with caftans began several years ago when a friend generously gave one to me for a vacation I had planned. This was by far the most glamorous muumuu that my closet had ever seen and I wanted to wear it everyday, like a school uniform. I have since accumulated an impressive collection, usually picked up during my travels and deeply coveted like the souvenirs gifted to me during my childhood. The caftan has been akin to luxury since its emergence way back in the day. Usually made...

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Cooking Schools of Marrakech

Cooking Schools of Marrakech

03/19/12

As I tied the apron around my waist, I looked at the ingredients on the table set out in matching bowls next to our cutting boards and knives. I was surprised that I could identify everything on the table – whole onions, turnips, carrots, zucchini, peppers, tomatoes, and peas, plus small bowls filled with ground tumeric, paprika, cumin, garlic, coriander, and preserved lemon, fingers of ginger, and sticks of cinnamon. How was it, I wondered, that I could come halfway around the world and see...

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The Hospitality of Couscous

The Hospitality of Couscous

03/18/12

My first meal in Marrakech was Friday lunch. Our guide, Stef, had led my friend Kay and me to a small square within the medina – the walled inner city – and to an open air café. The view was everything I would have expected from a city known as a cross-roads for tradition and progression: we sat side by side western travelers with cameras and young Moroccans in pants and blouses, conversing in French and Arabic. The café looked out upon a small marketplace, where unvarnished tagines –...

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