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Three books lean against a black pot. Below, an herb and two cloves of garlic sit. Text reads, "Eating the Past."
Eating the Past

Eating the Past: Arab food in Michigan

By Jeannie Sur
Published March 18, 2024 at 2:30 PM MDT
A salad with lettuce and beans, covered in a dark-colored dressing.
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Fattoush salad.

This segment is a rebroadcast from November 2022.

On this episode of Eating the Past, host Jeannie Sur talks with Dr. Mustafa Bannister, a new professor at USU who spent years living in Michigan. Together, they explore the influence of immigration on Michigan food culture.

Tags
Eating the Past Food and DrinkMiddle EastMichiganUPR
Jeannie Sur
With a BA in Political Science and a Master of Divinity, Jeannie Sur has been at USU since 2017. Originally from the Pacific Northwest, Jeannie loves Utah for the outdoors and its mountains, although she misses the Pacific Ocean. No matter where she's lived, she's been a listener and supporter of public radio. Jeannie enjoys mid-size cities, textiles, and individual sports, especially cycling and swimming. If she could have one superpower, she would shrink furniture for easy moving. She hopes to one day have more animals and a sauna. (#lifegoals)
See stories by Jeannie Sur
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