Heritage
Bab Doukkala, before the city woke.
A walk through the gate at five in the morning, when the ramparts are still cold, the mint is still wet, and the medina belongs to the people who feed it.
Heritage · Long Read
The slow geometry of a tagine, and why we still cook on coal.
There is a reason the tagine is shaped the way it is. The cone is not decoration, it is a thermodynamic argument made in clay, perfected over a thousand mornings in the medina. We spent a week with our oldest cook, Brahim, who has not used gas since 1981.
