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...
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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...
Tonya Steinborn - Escaping a Doomsday Cult to Figure Yourself Out
Afternoon Pint
55 minutes
4 months ago
Tonya Steinborn - Escaping a Doomsday Cult to Figure Yourself Out
What happens when your entire worldview is built on fear? When every decision about what to wear, what to listen to, and even how to pray is dictated by others? Tonya knows this reality intimately, having grown up in a doomsday cult in Southern Alberta that prepared its members for an apocalypse that never came. From the tender age of five, she was taught that everyone outside her religious community – her teachers, classmates, and friends – would perish when the end times arrived. She descr...
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...
