With two pints of Garrison Red and a milky looking glass of Arak, we cheers (or Bisehtak) to Chef George Elias of Au Liban Lebanese Restaurant. We dig into the textures of Lebanese cuisine—silky hummus, smoky baba ganoush, roasted pepper muhammara, crisp cheese rolls, and a honey-kissed feta fusion roll—while unpacking how a great spread (mezza) invites people to slow down and connect. George traces his path from culinary school in Lebanon to hotel kitchens in Iraq and Dubai, the...
All content for Afternoon Pint is the property of Afternoon Pint and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
With two pints of Garrison Red and a milky looking glass of Arak, we cheers (or Bisehtak) to Chef George Elias of Au Liban Lebanese Restaurant. We dig into the textures of Lebanese cuisine—silky hummus, smoky baba ganoush, roasted pepper muhammara, crisp cheese rolls, and a honey-kissed feta fusion roll—while unpacking how a great spread (mezza) invites people to slow down and connect. George traces his path from culinary school in Lebanon to hotel kitchens in Iraq and Dubai, the...
Leah Parsons - When Systems Fail Our Children - Remembering Rehtaeh Parsons
Afternoon Pint
46 minutes
1 month ago
Leah Parsons - When Systems Fail Our Children - Remembering Rehtaeh Parsons
Twelve years after the tragic death of Rehtaeh Parsons, her mother Leah joins The Afternoon Pint for a conversation about trauma, institutional failure, and finding purpose after unimaginable loss. Leah paints a vivid portrait of Rehtaeh—a compassionate teenager with dreams of becoming a marine biologist, whose life spiraled downward after a sexual assault was photographed and shared among her peers. What follows is a harrowing account of systematic failure across institutions meant to prote...
Afternoon Pint
With two pints of Garrison Red and a milky looking glass of Arak, we cheers (or Bisehtak) to Chef George Elias of Au Liban Lebanese Restaurant. We dig into the textures of Lebanese cuisine—silky hummus, smoky baba ganoush, roasted pepper muhammara, crisp cheese rolls, and a honey-kissed feta fusion roll—while unpacking how a great spread (mezza) invites people to slow down and connect. George traces his path from culinary school in Lebanon to hotel kitchens in Iraq and Dubai, the...
