Join Refugee Action Fund for a virtual hands-on culinary tutorial with Michael Shaikh, a writer and human rights activist based in New York City.

For over a decade, Michael lived in conflict zones—including Myanmar, Afghanistan, Pakistan, Syria and Mali—leading investigations into genocide and conflict and working to reduce civilian casualties. He tasted firsthand how violence and displacement were changing local cuisines, adding new dishes or disappearing culinary traditions all together.

This cooking demonstration will take you into war zones and home kitchens to tell you the story of how conflict and displacement have shaped what’s on our plate.

Together we’ll prepare Saland-e Nokhod (Afghan chickpea stew).

Saland-e Nokhod can be made with simple ingredients found at your local market. You will be emailed the list of ingredients when you register.