Columbia Journalism '18
Taipei • New York City
Currently covering #BayRidgeBrooklyn
happy birthday to my favorite person in the world!!! @alex_aql helps me learn more about Jesus & about memes every day and I'm beyond grateful to be on this journey of life with him. Alex is extremely not active on social media so I give myself the honor of posting some of our derpy pics from the past few years. #Hes22!#PleaseSendHimABdayMessage#ThankYouIVForProvidingHDPics
You know you're with a special group of people when it's the most you've ever laughed in a class in your life 😄 so thankful to have spent august with these lovelies & Shreya Madeleine Ashley Sana! #cjs18#cjs#reportingclass#section9
Did you know you can make a movie with the iMovie app on your phone??? I didn't. Here is "King of the Meat" Sukru Farruk Erdogan (27) sharing about his experience moving from Turkey to Bay Ridge, Brooklyn 6 years ago. He manages Leader Halal Meat, a store that sells an array of beef, lamb, chicken, along with a variety of Arabic groceries, to the primarily Middle Eastern community in the neighborhood. After you watch the video check out @shreyavaidy's insta for a clip that features Sukru's cousin Ahmad! #cjs18#cjs18sh#cjs_sec9_oddjob#bayridge#brooklyn#halal
Abubakr Nasser moved from Yemen to Bay Ridge, Brooklyn and has been a cook at Yemen Cafe for 5 years. I asked Abubakr, who kindly told me to call him Abu, if he has a childhood memory of any of the dishes he currently cooks at the cafe. "Yes, I grew up eating fasoolia (a white kidney beans dish)," Abu shared, "It's eaten with bread and also with fatah." When he saw that I looked confused at the word "fatah," Abu explained, "It's like dessert. Can I teach you how to make fatah?" My reaction: 🙀 I learned that fatah is made by mixing tiny pieces of warm bread with smoked butter and honey. White cream is then poured onto the mixture and black seeds are sprinkled on top to create a bowl of sweet and gooey deliciousness! #cjs18#cjs18sh#cjs#bayridge#brooklyn#food
"What do you recommend?" I ask Ashraf Farg, a 48-year old man from Egypt who has worked at the Lebanese restaurant Karam in Bay Ridge, Brooklyn for almost 14 years. "Chicken. Chicken shawarma," Ashraf answers confidently. In fact, Ashraf is quite proud of all the different types of shawarma that come out of Karam's kitchen. When describing the beef and lamb shawarma, Ashraf says, "We put lettuce, tomatoes, turnips, parsley, onions, and tahini sauce, sesame sauce, different sauce. That's why the sandwich come like this size." At the words "this size," Ashraf points to the almost-footlong chicken shawarma sitting on the checkout counter.