Azadi Folk School teaches Chicagoans to ferment, forage, and reclaim their roots
Lameese Yousef weaves through the table’s row of ingredients, layering yogurt, seeds, and spices into a mason jar as she explains the history and culture of Sudanese fermentation. She is demonstrating how to make mish, a centuries-old...
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Fact-focusedCountry: United States
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United States
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Chicago Reader
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Truth score: 34 (Weakly supported)
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