Growing Native

It is the ground dried fruit of Rhus coriaria that’s used in cooking throughout the Middle East. The fruit of our southwestern species of sumac is almost always used as a refreshing tart drink and you come across local names like Apache kool-aid, sumac-aid or Rhusade. And, it has been used that way by indigenous folks for centuries. Reem Kassis is the author/chef I was reading about in The New Yorker. She is the author of the cookbooks The Palestinian Table, The Arabesque Table and the children’s book We are Palestinian, A Celebration of Culture and Tradition. The photos are…