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For centuries, we’ve practiced much of what we consider a return to clean, healthy eating (farm to table and local food are recent buzzwords that have been buzzing for generations). Only now are we rediscovering the vast distinctions of our rich regional flavors and ingredients. One group leading the charge to define what that food might be is the Tawlet and Beit network (Beit El Qammar, Beit Ammiq, Beit Douma and Tawlet Biomass). As cultural interests grow, this network compels us to look inwards and explore our true edible heritage.
