Douglas Kalajian

Armenia is hot market for “cold” melons

Who doesn't love a cold slice of watermelon on a hot summer day? We sure do -- and we'd love…

15 years ago

Say it Again! is food for thought

Full disclosure from Doug: This post has nothing to do with food, Armenian or otherwise, although it is about something…

15 years ago

Julie, Julia and The Art of Armenian Cooking

Julia Child Robyn and I went to see the film Julie & Julia the other night. You probably know the…

15 years ago

Armenia’s future is growing greener

We recently read a fascinating story about organic farming in Armenia on the excellent independent-journalism Web site ArmeniaNow.com. A non-governmental…

15 years ago

The Armenian menu, frozen in time

One of our main motives in creating this site was to help preserve the recipes and cooking traditions that Armenians…

15 years ago

Brain Food: How to eat like champ

Armenian chess champions are nothing new. Former world champions Tigran Petrosian and Garry Kasparov (Kasparyan) are prime examples. Levon Aronian…

15 years ago

Why bash anyone else’s food? Let’s just eat!

Our fassoulia video on YouTube.com has drawn this comment from a reader who identifies himself as Engafaf. "It looks delicious,…

15 years ago

Drawing on the past: There was nothing depressing about these Armenians

Ashod Pinajian's artwork Watching the all singing, all dancing Gold Diggers of 1933 on TV the other night, I couldn't…

15 years ago

Armenian food in America is old news

I love reading old newspapers, which is natural enough for an old newspaper man.While poking around fragile stacks of yellowed…

15 years ago

For Armenians, grapes have always been sweet blessing

Unlike the pomegranate and apricot, grapes occupy no unique place in Armenian lore. But they bring every bit as much…

15 years ago

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