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Created: April 25, 2012
About Me
Joy Stocke and Angie Brenner are co-authors of Anatolian Days & Nights: A Love Affair With Turkey and are currently working on a cookbook of Turkish-American cuisine.
Joy E. Stocke is founder and editor-in-chief of the online literary magazine, Wild River Review. A graduate of the University of Wisconsin, Madison with a Bachelor of Science in Radio-Broadcast Journalism, she participated in the Lindisfarne Symposium on the The Evolution of Consciousness with cultural hilospher, poet, and historian, William Irwin Thompson, and was made fellow in 2009.
She has worked with numerous writers, shepherding their manuscripts and articles into print and onto the web, and is currently Director of Public Affairs for the J. William and Harriet Mayor Fulbright Center, focusing on rural economic development and women’s and children’s education in North Africa. Stocke has published fiction, nonfiction, and poetry, and has written and lectured widely on her travels in Greece and Turkey. She lives and works in Stockton, New Jersey.
Angie Brenner is West coast editor for the Wild River Review. Her many interviews include Nobel Prize winners Muhammad Yunus and Orhan Pamuk, artist James Hubbell, and writers Pico Iyer and Elif Shafk. Brenner has traveled extensively through Turkey, Ecuador, Africa, and Vietnam, bringing back hair-raising and humorous stories. In addition, she facilitates travel literature reading groups and presentations at bookstores and libraries in Southern California and Oregon. In 1997, she closed her own travel bookstore to write and travel, and teaches yoga near her home in Julian, Calif.
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Here's a delicious, one-pot meal that's vegetarian and doesn't require a whole lot in the way of ingredients. Just 10 easy-to-find ingredients and a casserole dish are all that's needed to get dinner on the table in a flash. Serve this...
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Here's a quick and easy side dish that's packed with nutrients. A simple topping of Greek yogurt, garlic, olive oil, and red pepper flakes sets this side dish apart from other versions of sautéed spinach.
See all spinach recipes.
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Creamy, flavorful hummus with warm pita bread or crisp crackers appears on nearly every traditional meze or appetizer platter throughout Turkey, particularly in the southeast near the Iraq and Syrian borders where the first chickpeas were domesticated...