Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Ingredients
1⁄2 cup tahini
1 bunch parsley, chopped
1 clove garlic, chopped
Juice of 1 lemon
1⁄4 teaspoon cumin
1⁄2 teaspoon coarse salt
1⁄2 cup water
In food processor fitted with steel blade, combine tahini, parsley and garlic and pulse. Add water, lemon juice, cumin, salt and pep- per and process until smooth.
Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.
