SYNONYM Magazine Issue #2: RICE & BEANS Tibetan through to aged Cheddar and

through to aged Cheddar and Brie

and enticing for all—without wearing out the cook

the encyclopedia also includes more than one hundred fiery recipes

In this comprehensive cookbook

SYNONYM Magazine Issue #2: RICE & BEANS Tibetan through to aged Cheddar andFrom the creators of Synonym Magazine: Issue Two of Synonym Magazine explores rice and beans through all the senses. Omnia Saed profiles two chefs from Flavors from Afar, a restaurant that highlights and celebrates refugees and former asylum seekers turned chefs. Menal Kidane and Maria Yvette Winters share their experiences as refugees and how their food and flavors help them find a sense of home. We dive into the percussive sounds of processing beans