Join us for a conversation all about sesame with debut cookbook author and founder of Seed + Mill in New York, Rachel Simons. Rachel's new book, Sesame: Global Recipes + Stories of an Ancient Seed is more than a cookbook - it's an exploration of culture and migration and a singular seed's ability to bring people together over a diverse and lively table. Rachel will share her insights about sourcing the best sesame seeds, how Seed + Mill's halva and tahini is made, the storied history of how sesame has travelled and is beloved all over the world and her favorite recipes from the cookbook.
About "Sesame":
Sesame honors the evolution, history, and diversity of the humble seed. Whether it’s in its original seed- form, tahini (a ground sesame paste), sesame oil, or halva (a delicate, fudge-like candy made from sesame paste), sesame shines in both traditional and modern global recipes. In addition to Simons’ own favorites, the book is filled with contributions from a slate of noted chefs and food luminaries including David Lebovitz, Molly Yeh, Nisha Vora, Zoë François, and more.
“My journey with sesame began when I started Seed + Mill, but it’s always been about more than just making tahini,” says Simons. “In Sesame, I wanted to explore how this tiny seed can transform both familiar and unexpected dishes. It’s a seed that connects cultures, flavors, and traditions, and I’m excited to share the ways sesame has inspired me.”
Through her own recipes, Simons weaves a story of her travels, her heritage, and her deep connection to the many people and places that use sesame in their cooking—from the Middle East to Asia, the Mediterranean to Africa. Sesame is a loving culinary tribute to the sesame seed: how it has transformed dishes, how it has been translated by different regional customs, and how it has tied people and places together through generations.
Learn more about Sesame here: https://www.penguinrandomhouse.com/books/743620/sesame-by-rachel-simons/
About Rachel Simons:
Rachel Simons is the founder of Seed+Mill, the first store devoted to sesame products in the United States. Their high-quality tahini and halva are favorites of chefs and home cooks alike and are carried in over 1700 stores, including Whole Foods Markets, Sprouts, and beloved specialty stores across the US. Seed+Mill has been featured in Forbes, The New York Times, Food52, Bon Appétit, and more. Rachel was born in Australia, but now lives in New York with her family and beloved Dachshund, who is partial to tahini too!
Learn more about Seed + Mill here: https://www.seedandmill.com/?srsltid=AfmBOoq3Omdj4_oOYkyeYX-ZS8-lryAF_EQ-yUxx4x1DwMOfHpMUhnhc
JOIN US!
Free refreshments & decaf coffee will be served.
Date/Time: Monday, May 5th 7-8:30pm
Cost: FREE
Location: The Lab at Curio Spice, 2267 Mass Ave (enter through the shop @ 2265 Mass Ave)
Age: Open to all ages!
Questions? Email us at diana@curiospice.com
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The Sensory Storytellers series at Curio's Lab features cookbook writers, artists, chefs and literary leaders in our intimate lab space. Attendees can expect a personalized event (only 25 guests!), including spiced refreshments.
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