Uploaded January 2020 | Updated September 2026, 52 minutes ago
Learn about Alan Kapuler’s pioneering efforts in open source plant breeding. Discover how he advocates for a collaborative approach to seed sharing and plant variety development, fostering a community that supports ecological diversity and sustainability.
In this interview that was recorded in 2010, Alan Kapuler, molecular biologist and an open source public domain plant breeder explains the concept and importance of being able to share seeds and advance farming in the public interest. Kapuler asks, how do we develop and advance a food system that is more adapted to the air, to the water, is more abundant and offers greater nutritional value to eaters?
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Learn about Alan Kapuler’s pioneering efforts in open source plant breeding. Discover how he advocates for a collaborative approach to seed sharing and plant variety development, fostering a community that supports ecological diversity and sustainability.
In this interview that was recorded in 2010, Alan Kapuler, molecular biologist and an open source public domain plant breeder explains the concept and importance of being able to share seeds and advance farming in the public interest. Kapuler asks, how do we develop and advance a food system that is more adapted to the air, to the water, is more abundant and offers greater nutritional value to eaters?
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pinterest.com/foodfarmerearth
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Cooking Up a Story channel on YouTube
youtube.com/cookingupastory



![The Traditional Use of the Zibdiya—Mortar and Pestle— in Palestinian Home Cooking
Laila El-Haddad—a Palestinian writer and journalist explains the importance of the Zibdiya—mortar and pestle—in the everyday preparation, cooking and serving of Gazan cuisine in the home. For more information about the cookbook The Gaza Kitchen: The Gaza Kitchen A Palestinian Culinary Journey , watch this extended interview with the co-author of the book: The Gaza Kitchen: An Interview with Laila El Haddad https://youtu.be/Due1kwFyORY.
Transcript: Lightly Edited
Cumin is used extensively, garlic, green peppers, in fact, these three things are usually used in unison and theyre frequently ground together [to] form the basis for a lot of dishes and a lot of our recipes begin with a mortar and pestle.
Mash well with some salt, garlic, dill seeds and green peppers, and this device you see here, its called a zibdiya and on the face of it, its just a mortar and pestle. But its ubiquitous in Gaza and you find it in every single household, urban and rural, rich and poor, and they get really well seasoned and they last four decades, people consider the members of the household and theyre very fond of them.
And its fashioned from the red mineral clay that is so abundant in Gaza. Gaza having a very long history of pottery making in the past was made from lemon wood. And its fired but unglazed and it has this smooth but rough enough exterior that allows for friction when youre grinding things and whats unique about it is its used to prep ingredients so you would crush those seeds for example in here in the circular motion like this with salt, until they become really fragrant and the natural oils are released and the flavor really pops, but then you would continue and prep the entire salad. Its a really famous salad thats made here called Daggah, its a hot tomato and dill salad.
And, and then you would serve that salad in the bowl. So its used to prep to serve but also to bake theres these fantastic stews like a shrimp stew thats baked in a clay pot that you would prepare in this as well and bake and then they come in different sizes as well.
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