Framingham Event Introduces People To Afghan Cuisine, Other Cultures

FRAMINGHAM, MA - For generations, people of diverse cultures have gathered around the dinner table to share meals, discuss issues, and introduce new friends.

Last week, this concept was taken to another level, as more than 65 people gathered virtually to learn about the experiences of Afghan refugees and watch a traditional Afghan appetizer prepared after engaging in conversations in breakout groups.

The event, cosponsored by Open Kitchens Project and Hospitality Common Inc., was designed to bring a diverse group of people from MetroWest to Boston together not only to share their own life experiences but also to learn how to be supportive to people of differing cultures to generate understanding and compassion.

Jessie Robinson kicked off the virtual event by singing "The Stranger," a song by Laura Copel. Matthew Crane, the executive director of Hospitality Common Inc., then greeted the participants.

"Our mission and the work of Hospitality Common is actually pretty straightforward," Crane said. "We provide educational and charitable programs for underserved communities."

Some of this work involves partnering with immigrant and refugee communities as well as underprivileged urban youth, he explained.

The faith-based nonprofit startup emerged about five years ago to address concerns about how refugees were being treated and how the community could show more hospitality toward people.

The organization has been holding English as a second language classes at the Greater Framingham Community Church for five years. A staff of four people has been teaching 40 adult students and five children English over the past three semesters, and this semester included five Afghan students. The program also provides food for the participants.

Framingham City Councilor Cesar Stuart-Morales has been serving the immigrant and refugee community in Framingham. He is the only Latino and immigrant on the council.

"Growing up in Framingham, I have seen how hard-working immigrants have helped our city throughout, noting that over 28% of Framingham's more than 72,000 residents are foreign born. "Out diverse community comes with a diverse array of needs."

Stuart-Morales noted that there is a growing number of Afghan refugees entering Framingham and the state, and food was the perfect way to connect people and encourage conversation. He praised many of Framingham's local groups for offering support to residents, including Kataluma, Jewish Family Services of MetroWest, Hoops and Homework, and local churches.

Paul Castiglione, the founder of Open Kitchens Project, invited participants to breakout rooms of three people. They discussed experiences where they felt connected as well as how to be respectful of the cultural practices of different populations, noting times they felt embraced by people from other cultures or countries.

Gary Moorehead, an HCI board member who has worked in Afghanistan, spoke of the "forced migration" of refugees and those seeking asylum and the challenges they face. He encouraged a "thoughtful and compassionate response" to those who are trying to adjust to a new land while fearing for relatives at home.

"After 9/11, I took a year off from seminary graduate studies," he explained. "I ended up living for seven years there, living and working with Afghans. Most of the Afghans I worked with were returning from refugee camps."

He described a main component of his experience as building trust between Western and Afghan cultures. He later started Kataluma in Boston to help refugees who have come here, including 15 Afghan families.

"Our goal is to give refugees actual, real Afghan food when they first arrive," he said.

Toward that end, Najeeb Rastomi and his wife, Baheja, demonstrated how to cook bowlawni, a popular Afghan appetizer. They serve it at Ariana, their Brighton restaurant.

"I picked this dish because it is very simple and very easy, especially if you have a gathering," Najeeb Rastomi explained as he prepared the bowlawni, fried pastry shells filled with either leeks and scallions or potatoes and served with mint yogurt.

"Back in Afghanistan, each scallion has to be washed and peeled separately, Baheja Rastomi said. Cooking this dish is usually "a whole-day event in Afghanistan," as female relatives and friends would all join in the process. The couple prepared the ingredients in advance to save time.

Turmeric and black pepper were added before the bowlawni were fried. The dish received a positive response from the audience, as several people pledged to go to Ariana in person to try it.

"That's one thing about Afghans," said Baheja. "We love to feed everyone."