Writer Maureen Abood explores Lebanese heritage through food

Apr 26, 2013

Lebanese food staples include a traditional homemade yogurt cheese, called labneh, with bread, olives and fresh vegetables.
Credit Emanuele Berry

A few years ago, writer, photographer and chef Maureen Abood quit her job, left Chicago -- where she lived for 14 years -- and moved to San Francisco to follow her passion and attend culinary school.  

She now writes a popular food blog about Lebanese cuisine called “Rose Water and Orange Blossoms” from her home in northern Michigan. Her work has been published in the Huffington Post, the Chicago Tribune, and the Washington Post, to name a few.

She joins us to discuss how food, writing and her Lebanese heritage intertwine, as well as taste a few staples of Lebanese cooking.