TURKNETWORK MAGAZINE / JUNE 2024

SPECIAL SECTION:

TURKISH RESTAURANTS

BEST TURKISH RESTAURANTS IN DMV AREA

TURKISH FOOD AND GASTRONOMY

Avrasya Market’e Hoş Geldiniz!

Damak tadınıza uygun, özlemini duyduğunuz tüm gıda ürünleri ve hediyelikler Avrasya Market’te sizi bekliyor.

Taze ve kaliteli ürünlerimizle, Türkiye’nin lezzetlerini ayağınıza getiriyoruz. Arlington'da, Türkiye’nin tatlarını ve kültürünü yaşamak için Avrasya Market’e gelin.

GÜN AÇIK Marketimiz haftanın 7 günü sizlere hizmet vermektedir.

TurkNetwork

MAGAZINE

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Senay Ataselim-Yilmaz

Your Life with Kaizen: Insights from "One Small Step Can Change Your Life"/ by Robert Maurer

CULTIVATING CONNECTIONS: UNITING THE TURKISH COMMUNITY IN THE HEART OF DC

THE SPECIAL ISSUE IS UPCOMING

JULY 2024 HEALTH, BEAUTY, AND HEALTH TOURISM

A Special Issue: Exploring Health, Beauty, and Health Tourism

In our upcoming special issue, we are thrilled to focus on health, beauty, and health tourism. This edition promises to be an invaluable resource, offering the latest trends in medical science, wellness practices, skincare, and beauty treatments. We will explore top destinations for health tourism, providing insights into receiving world-class medical care while enjoying a vacation. Featuring expert interviews and inspiring stories, this issue will help you make informed decisions about your well-being and beauty. Stay tuned for this exciting edition and embark on a journey to a healthier, more beautiful you.

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VOLUME 1, NO 8, JUNE 2024

1751 Pinnacle Drive, Suite 600 McLean, VA 22102

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EDITORIAL

FOUNDER / PUBLISHER

EDITOR IN CHIEF

Sitki Kazanci

MANAGING EDITOR

Elizabeth Adams

EDITORS

Sara Jensen

David N. Smith

Mary McHugh

CONTRIBUTING WRITERS

In Alphabetical Order by Last Name

Ugur Akinci

Mehmet Ali Munir

Tara Alisbah

Senay Ataselim-Yilmaz

Oya Bain

Yasar Daglar

Erol Güler

Nil Güler

Burcin Ogrenir

Melisa Gulsun Ozmen

Serra Karacam

Sheilah Kaufman

Ali Kılıçlıoğlu

Oguz Konar

Sibel Kulaksiz

Dilek Livaneli

Olivia Manzagol

Kivanc Oguz

Güçlü Özenci

Suheyla Tayla

Muhammed Üzüm

Kitty Waldorf

PHOTO AND VIDEO DIRECTOR

Ekrem Baskan

DESIGN / PRODUCTION

DESIGN

Creative Edge Design Studio

PRODUCTION MANAGER

Jennifer T. Gordon

SALES / MARKETING

Advertising Department (703) 439-0557

pr@turknetwork.us

TurkNetwork Magazine, published monthly by the Creative Edge, 1751 Pinnacle Drive, Suite 600, McLean, VA 22102.

Creative Edge and TurkNetwork Magazine, are not responsible for advertisement content and contributors' articles.

© 2024 by Creative Edge. All rights reserved.

DISCOVERING THE RICH TAPESTRY OF TURKISH GASTRONOMY IN THE DMV AREA

ITurkish cuisine is renowned worldwide for its rich ingredients and labor-intensive dishes, offering a true essence of Turkish hospitality.

In this issue, we embark on a fascinating exploration of Turkish gastronomy, a world brimming with unique flavors and culinary traditions. Our guide to Turkish restaurants, catering firms, and grocery markets in the DMV area is a treasure trove for those eager to discover the authentic tastes of Türkiye right here in our local community.

Prepare to be inspired as we bring you exclusive interviews with the passionate owners of Ala Restaurant, Agora Restaurant, and Anatolian Bistro. Their journeys, filled with dedication and love for Turkish cuisine, are a testament to the thriving Turkish culinary scene in the DMV area. Turkish cuisine is renowned worldwide for its rich ingredients and labor-intensive dishes. Whether you savor these unique flavors in a restaurant or as a guest in someone's home, you will surely experience the true essence of Turkish hospitality. Cooking at home is a cherished tradition in Türkiye, where meals are often made with fresh, natural ingredients such as fruits, vegetables, whole grains, and lean proteins. These components are delicious and packed with vitamins, minerals, and antioxidants that contribute to a healthy diet.

This issue also highlights the vibrant Turkish community events in May. One of the most significant celebrations was the Commemoration of Atatürk, Youth and Sports Day, on May 19. This event, hosted by TurkNetwork in Washington, was a grand affair along the scenic Potomac River. The festivities featured TRT's renowned singer İsmail Özkan, honored with the "Cultural and Arts Ambassador" award, representing the spirit and pride of over 45,000 Turkish citizens in the Washington, DC, area. The celebration was marked by joyous songs, anthems, and the proud display of the Turkish flag, creating a memorable experience for all attendees.

Our next issue will focus on health, beauty, and health tourism. We are preparing informative articles that will provide valuable insights and tips on these topics, ensuring our readers stay informed and inspired.

Thank you for your continued support of our magazine. We are dedicated to bringing you engaging and informative content in each issue, and we look forward to sharing more exciting stories and events with you. Enjoy your summer days and the delightful journey through Turkish cuisine.

SITKI KAZANCI

TURKNETWORK CELEBRATES MAY

19

ON THE POTOMAC RIVER

In Washington, TurkNetwork hosted a memorable event celebrating May 19, The Commemoration of Atatürk, Youth and Sports Day, on the Potomac River. The celebration featured TRT's renowned singer İsmail Özkan, who received the "Cultural and Arts Ambassador" award on behalf of over 45,000 Turkish citizens in the Washington, DC, area.

İsmail Özkan began his performance by honoring Mustafa Kemal Atatürk's birthday

and inviting guests to dance to Atatürk’s favorite song, “Fikrimin İnce Gülü.” He also premiered his new songs “Sabrıma Borçluyum” and “Usul Usul Bas da Gel.” The event boat, departing from the Alexandria pier, offered a memorable 3.5-hour cruise along the river.

The event was attended by 200 people, including members of the Turkish and Azerbaijani Embassies, Americans, business leaders, and community members.

T urkNetwork President Sıtkı

emphasized their mission to unite Turkish citizens, support business growth, pass culture onto future generations, and promote Türkiye positively in the US. He praised İsmail Özkan’s contributions, officially naming him the “Cultural and Arts Ambassador.”

The May 19 celebration was filled with joy, featuring songs, anthems, and the waving of the Turkish flag.

Kazancı

PHOTO

MINISTER OF TRADE PROF ÖMER BOLAT MEETS WITH ASKON MEMBERS IN WASHINGTON, DC

During his visit to the United States for various engagements, Turkish Minister of Trade, Prof. Ömer Bolat, along with Deputy Minister Mustafa Tuzcu and DEIK Chairman Nail Olpak, met with members and friends of ASKON in Washington, DC.

ATATÜRK SOCIETY OF AMERICA CELEBRATES MAY 19 WITH FUNDRAISER FOR DARÜŞŞAFAKA SOCIETY

The Ataturk Society of America (ASA) commemorated May 19 with a successful fundraiser aimed at supporting the education of bright, underprivileged students. The event saw a strong turnout and generous contributions. Z-Band performed and generously donated their talent and time to support the fundraiser. The proceeds will benefit the Darüşşafaka Society, a renowned institution in Türkiye that has been providing education, board, and lodging to orphaned or low-income children for 161 years. Starting from age ten, students at this venerable school receive instruction in English. For more information, visit ASA at www. ataturksociety.org. / By Oya Bain

ANOTHER PLEASANT GRAND OPENING AT THE EAST WEST CAFE, TENLEYTOWN

Last winter, we were introduced to the stylish and spacious East West Cafe, the Turkish restaurant in the heart of DC. The occasion was a lavish breakfast hosted by Sitki Kazanci for the community leaders and the introduction of a new all-inclusive Turkish American magazine, TurkNetwork. Since then, both the restaurant and magazine have taken off and become quite popular. Two weeks ago, East West treated the community to a joyful, official grand opening to meet the owner and his family, followed by the songs of the incomparable Busra Kayi Tarhan. There was champagne, Turkish coffee, and delicious samples of Turkish finger food. It was a balmy spring evening; the open veranda of East West Cafe carried us to East Türkiye's all-popular breezy outdoor spaces. Congratulations to East West Cafe, and best of luck and success.

By Oya Bain

EVA TEAM OF LONG AND FOSTER REAL ESTATE AND VALUE MORTGAGE HOSTS INFORMATIVE EVENT

The Eva Team of Long and Foster Real Estate, in collaboration with Value Mortgage, organized an incredibly informative meeting. The event covered everything about real estate, from A to Z, for those looking to buy their dream home or make their next real estate investment. It was highly interactive, with guests asking many important questions.

The team explained various loan programs for all types of visas and detailed how foreign citizens can purchase a home in the US.

If you missed this event, do not worry; you can connect with Eva Nihal and Emrah Dilsizoglu anytime.

Emrah Dilsizoglu: https://www.valuemortgage.co

Eva Nihal: https://theevateam.com

FIRE OF ANATOLIA MESMERIZES WASHINGTON!

As TurkNetwork magazine, we had a fantastic interview with Mustafa Erdogan, the artistic director of the Fire of Anatolia dance group, before their spectacular performance. A big thank you to him and his team for this magnificent show.

Special thanks also to my friend Ismail Uslu, who organized the US tour. Stay tuned for new projects featuring Cem Yılmaz and other artists.

Our interview will be featured in the upcoming issues of our magazine. For more details, be sure to check out TurkNetwork. / By Sitki Kazanci

DMV TURKISH MUSIC ENSEMBLE DELIVERS A STUNNING PERFORMANCE WITH "YEŞILÇAM SONGS CONCERT"

On May 18, the DMV Turkish Music Ensemble, a collective of choir and orchestra members from Türkiye and Azerbaijan, held its first concert at the American University Campus. The theme, "Yeşilçam Songs," was a nostalgic journey through the golden years of Turkish cinema, aiming to endear it to new generations.

The audience, which included high-ranking diplomats from the Turkish and Azerbaijani embassies, immensely enjoyed the concert.

MAY 19 COMMEMORATION OF ATATÜRK, YOUTH AND SPORTS DAY

The program began with families and youth singing the Turkish National Anthem and reciting Atatürk’s Address to the Youth. It was an opportunity for families from Maryland and Washington to meet and connect.

The event featured various activities, including volleyball, tug-of-war, soccer, traditional archery, and individual sports competitions, with prizes for the winners. The highlight was a traditional wrestling showcase by former national wrestler Adem Kaya and his student, featuring Karakucak, Aba Wrestling, and Oil Wrestling.

Participants appreciated celebrating Youth and Sports Day abroad and promoting cultural values in America. The event was organized by Champion Sports Academy, Maryland Turkish-American Youth and Sports Club, and the Maryland American Turkish Association. / By Oya Bain ATAA 2024 ANNUAL CONFERENCE TOOK PLACE ON ON MAY 25-26, 2024, AT THE SAINT JOHN’S RESORT, PLYMOUTH, MICHIGAN

The program had excellent speakers, such as Dr Ed Erickson, an acclaimed military historian who was the keynote speaker. Topics covered in the two-day program include Ataturk's vision on education, political activism, volunteerism, and philanthropy, young Turkish leaders, ATAA's voice in the UN, and Turkish engineers in aerospace research. Most speakers are drawn from the pool of excellent Turkish-American academicians, community leaders, professionals, and volunteers. By Oya Bain

TÜRKİYE-USA BUSINESS NETWORKING EVENT ORGANIZED BY MÜSİAD USA

The networking event organized by MÜSİAD USA took place on May 22 at the Diyanet Center of America. About 80 businesspeople from Türkiye attended the event with the aim of investing and establishing collaborations. Many connections and partnerships were formed.

The keynote speaker, Haroon Mokhtarzada, garnered significant attention. Haroon, a Harvard Law graduate, is a serial entrepreneur and angel investor. He founded and served as CEO of Webs. com, a popular website creation platform that grew to 50 million users before being acquired by Vistaprint. Haroon has an Afghani father and a Turkish mother.

The other panels were also very informative, contributing to the event's overall success.

SENIOR PERKS UNLOCKED: A GLIMPSE INTO TURKNETWORK

Senior experience is a priceless chance for high school seniors to put all of the knowledge and abilities they have acquired in the classroom to use in the real world, supporting and enabling their chosen field of study in the future. This work can be done as a capstone project, research project, or internship, among other formats. We were thrilled and deeply grateful to have Lina Sayyied and Nour ben Amara spend the entire month with our TurkNetwork team, allowing us to personally demonstrate our efforts to strengthen commercial ties between Türkiye and the United States and to help boost much-needed bilateral trade between the two countries. TurkNetwork allowed them to absorb and spread fresh viewpoints among those around them. In addition, allowing them to share their cultural heritage makes a significant contribution to their host communities' educational and cultural advancement. When we asked our seniors to quote what they had learned from the journey until now, they responded with these quotes:

“Not ahead of time, not more than luck” - Lina Sayyied

“In patience there is safety, and in haste there is regret” - Nour Ben Amara Lina is an aspiring commercial airline pilot, and Noor is undecided about becoming a medical doctor or a dentist. We are confident that our seniors have the potential to tackle every challenge they may encounter, and we wish them the best of luck in their college adventures.

EMPOWERING

INTERNS AT TURKNETWORK:

A JOURNEY OF LEARNING AND INSPIRATION

We thoroughly enjoyed our experience at Turk Network, where we had the privilege of interacting with esteemed clients. Kitty did an outstanding job leading us interns through the consulting world. With her exceptional life coaching, we learned to think ahead, be innovative, and enhance our communication skills to effectively strengthen our client relationships. Each picture captures a special moment where we had fun while learning. We are immensely grateful for this opportunity and highly value these teaching moments.

Attending the Türkiye-US event was an eye-opening experience, exposing us to numerous topics and innovative perspectives rarely encountered in daily life. Mr. Sitki Kazanci’s inspiring speech motivated us to work harder and reinforced our dedication to our work.

By Lina Sayyied and Nour Ben Amara

SUPPORT CANDIDATES

Let Us Support the Turkish American Candidates in the 2024 Elections.

Timur Ender

Candidate for Portland (OR)

City Council

No Primary / General Election: November 5, 2024 enderineastportland@gmail.com https://www.ender4eastportland.com

Donate NC-TAWPAC

Ajlan Kurdoglu

Candidate for Chandler (AZ)

City Council

Primary: July 30, 2024 ajlankurdoglu@gmail.com www.voteforaj.com

Donate NC-TAWPAC

Candidate for Chandler (AZ)

Unified School District

Governing Board

Zeyna Pruzhanovsky

General Election: November 5, 2024

zeyna.inc@gmail.com www.zeynaforchandler.com

Donate NC-TAWPAC

Derya Taskin

Candidate for Passaic County (NJ)

Commissioner

Primary: June 4, 2024 campaign@deryataskin.com www.deryataskin.com

Donate NC-TAWPAC

SUCCESSFUL HIKE HELD WITH 40 PARTICIPANTS AS PART OF MAY 19 COMMEMORATION

OF ATATÜRK, YOUTH AND

SPORTS DAY

This year's third hike, attended by about 40 people, was organized as part of the May 19 Commemoration of Atatürk, Youth and Sports Day by the Education Counselor of The Turkish Embassy in Washington, DC, and Turks in DMV.

Education Counselor Zeliha Kocak thanked the participants, emphasizing the importance of such activities for fostering community spirit and promoting a healthy lifestyle among youth.

The scenic hike in a picturesque setting allowed participants to enjoy the outdoors and engage in meaningful conversations. The well-organized event concluded with participants enjoying traditional Turkish bagels (simit) and tea, adding a warm cultural touch and fostering camaraderie.

CONGRATULATIONS GALATASARAY: SUPER LIG WINNERS

Lions Roar Again: Galatasaray Defend Süper Lig Title

Galatasaray successfully defended their Turkish Süper Lig title on May 26, defeating Konyaspor 3-1. Talisman Mauro Icardi scored twice, and Berkan Kutlu sealed the victory.

The Lions showcased their dominance under the guidance of mastermind Okan Buruk, securing back-to-back championships with an impressive 102 points.

The match saw Galatasaray take the lead with Icardi's goals in the 29th and 51st minutes, followed by Kutlu's strike in the 53rd minute.

Galatasaray's journey to the title was marked by record-breaking performances, including Buruk breaking multiple records. Goalkeeper Fernando Muslera also made history by achieving his seventh league title, the most for any goalkeeper in the league.

A huge Galatasaray flag was hung at the Turkish House in New York.

41ST ANNUAL NEW YORK TURKISH DAY MARCH AND FESTIVAL DRAWS HUGE CROWDS

The 41st Annual Traditional New York Turkish Day March and Festival, organized by the Federation of Turkish American Associations (TADF), took place in New York City, New York, this year. The event was met with immense interest and enthusiasm.

CHICAGO TURKISH FESTIVAL CELEBRATES TURKISH CULTURE WITH OVER 10,000 ATTENDEES

Over 10,000 people attended a three-day festival in Chicago celebrating Turkish culture with traditional cuisine, art, and performances.

"The response exceeded our expectations. We are very pleased," said Halil Demir, cofounder of the event committee and executive director of the Zakat Foundation. He noted that the final day's attendance alone numbered in the thousands.

Special guest Maryum Ali, daughter of Muhammad Ali, praised the festival for fostering cross-cultural understanding. She emphasized the importance of appreciating different cultures and belief systems.

The festival, held at the Donald E. Stephens Convention Center, featured 230 stands showcasing traditional art techniques and performances by artists like Kamilah Furqaan, Fatih Koca, Mesut Kurtis, and Leonida Timus.

CONSCIOUS COMMERCE CORNER

AI REVOLUTIONIZES SUSTAINABILITY: BETTER LIVES AND SAVES MILLIONS

AI and sustainability are transforming our world. In 2021, Helsinki used AI to cut carbon emissions by 20% and save millions in heating costs, showcasing how powerful this combination can be for creating a sustainable future.

By Olivia Manzagol

Two buzzwords: artificial intelligence (AI) and sustainable. They are all around us as we started using them in our daily lives, jobs (this whole movement is creating jobs exponentially in these two areas), and even in future planning. Individually, they are essential, but together, they are very powerful. Here is an example:

In 2021, Helsinki, Finland, embarked on an ambitious project to use AI to improve its sustainability efforts. The city partnered with local tech companies and researchers to develop AI algorithms that could help optimize energy usage, reduce waste, and enhance overall sustainability.

One of the key initiatives was developing an AI-powered system to optimize the city's heating network, which provides heat to over 90% of Helsinki's buildings. The AI system analyzed data from sensors throughout the city to predict heating demand, identify inefficiencies, and optimize heat flow through the network. As a result, the city was able to reduce its carbon emissions by 20% and save millions of euros in heating costs. Another initiative focused on using AI to improve waste management. The city

deployed smart waste bins with sensors to detect when they were full and automatically schedule pickups. The AI system analyzed data from these sensors to optimize collection routes, reducing the number of trucks on the road and reducing fuel consumption and emissions.

The city also used AI to optimize its public transportation system, analyzing data on traffic patterns, weather conditions, and passenger demand to improve the efficiency of bus and tram routes. This reduced emissions and made public transportation more convenient and reliable for residents.

Helsinki's use of AI in sustainability efforts has been a remarkable success. The city has reduced its carbon footprint, saved money, and improved the quality of life for its residents. The project serves as a great model for other cities around the world looking to harness the power of AI to create a more sustainable future. ■

Olivia Manzagol is an economist, a finance specialist in energy, sustainability, and private equity, a university lecturer, a strategist, a mentor, and an author. She has been living in the US for about 25 years.

HARNESSING INNOVATION FOR SOCIAL GOOD: HIGHLIGHTS FROM THE TPF SUMMIT

The TPF Innovation and Social Impact Summit showcased how strategic philanthropy and innovation drive social change. Watch the panels and speeches on TPF's YouTube channel. Together, we will do great things for Türkiye.

By Senay Ataselim-Yilmaz, PhD

In a world increasingly driven by innovation and technological advancements, the Turkish Philanthropy Funds (TPF) Innovation and Social Impact Summit was designed to bring together thought leaders, innovators, and philanthropists

committed to addressing global challenges through groundbreaking solutions. This year’s "Innovating for the Future" event showcased how strategic philanthropy and innovative thinking could drive substantial social change.

If you missed the summit or wish to revisit the decisive moments, watch all

the panels and speeches on TPF's YouTube channel. Let us champion more tech and innovation to improve the world and our Türkiye. Together, in this ecosystem, hand in hand, we will do great things. ■

About Turkish Philanthropy Funds

For 17 years, Turkish Philanthropy Funds (TPF) has served our community to channel the generosity of over 100,000 donors to disburse more than $40 million. As a community foundation, our intimate knowledge of community needs has fueled innovative solutions to pressing challenges. We have directly impacted over 3 million lives, offering strategic guidance to donors to maximize their philanthropic reach. TPF is a collaborative hub where donors, businesses, and nonprofits unite, pooling resources and expertise. Together, we have fostered resilient communities and built a LEGACY of positive change that we are all proud of. www.tpfund.org

LinkedIn| Facebook | Instagram | X | YouTube

Read TPF Earthquake Fund 6th Month Impact Report Read TPF’s Most Recent Annual Report

Senay Ataselim-Yilmaz leads Turkish Philanthropy Funds as its executive director and has been instrumental since its inception. She is also a writer, lecturer, and advocate for social change. Honored as an International Herst Fellow by the Center on Philanthropy and Civil Society and a Young Society Leader by the AmericanTurkish Society, Senay frequently writes for the Huffington Post and teaches at Fordham University and the Center on Philanthropy and Civil Society. Senay has a PhD in Political Science from Graduate Center, CUNY, and business certifications from Columbia and Harvard Business Schools. Additionally, she is a trained yoga and mindfulness instructor.

COMMUNITY STAR: AJLAN KURDOGLU

For each edition, our award committee honors a "Community Star," highlighting an individual dedicated to helping others, passionately advocating for Turkish culture, and achieving professional success. Ajlan Kurdoglu is recognized for his active involvement in the Turkish community and significant engagement in politics.

Therefore, we are delighted to recognize Ajlan Kurdoglu in this issue.

By Oya Bain

Ajlan Kurdoglu is our June Community Star, a young Turkish-American politician and businessman in Arizona. In 2020, Kurdoglu, a Democrat, received almost 50 percent of the vote in the State Senate election against a Republican incumbent with 20 years of Senate experience. Additionally, in the district where he ran, LD17, Republican voters were a majority. Now, Kurdoglu is running for the City Council of Chandler, where he lives. The Turkish

American community is relatively new to political careers. Running for an election in our adopted country takes tremendous effort, total dedication of time and resources, nerves of steel, and a high tolerance level. We wish Ajlan the best of luck in his primary election on July 30th

To begin with, could you tell us about your early beginnings, childhood, original birthplace, and parents and siblings?

Before I start, I want to say I appreciate this chance to reach my fellow Turkish Americans across the

country. What TurkNetwork is doing is so important: strengthening our community ties. I understand this every single day on the campaign trail. I was born and raised in Istanbul, in the Bakirkoy, Atakoy neighborhood. My parents raised me and my brother provided us with a beautiful childhood and supported us with an excellent education.

Education? Where and what did you study?

I graduated from Galatasaray Lisesi and received my industrial engineering degree from Istanbul

Technical University (ITU). I should also acknowledge how lucky we were that our Turkish Republic gave us opportunities to receive an an almost free education in these exceptional institutions.

How did you choose your career path?

Becoming an engineer felt natural since I have always enjoyed math and all related subjects. Maybe my dad's being one was also a factor. That education gave me a perspective on how to look at issues and a set of skills for solving problems and improving conditions within any

environment with a step-by-step approach. My whole family—grandparents, uncles, and parents—were all entrepreneurs and small business owners, so one can say that it is in my genes. After grad school, I started my own business and have been running it for over twenty years.

How did you come to the US?

After ITU, I decided to continue my education in the States and attended Thunderbird Graduate School of International Management in Arizona, one of the best in its field. It was a unique

experience, not just being in this new country but also classmates with people from around the world, which made that time unforgettable.

Could you tell us about our experience in the US?

As most of your readers will understand, by the time I finished my studies and received my MBA, I had already fallen in love with the state of Arizona, its people, and even its dry heat. I would love to invite all your readers to Arizona to experience it. They will love it here, even in summer. I guarantee it.

Do you have family in the US?

I met the love of my life here in Chandler, Arizona, many years ago, and we have been together since. She is an amazing person and an award-winning teacher in Arizona statewide. My brother lives in the US as well. He used to live here in Arizona and now resides in California with his wife and son.

Could you tell us about your present campaign, activities, and challenges, especially as a Turk and Muslim?

I am running for the Chandler City Council member position. This is the city where I have built my whole life: my home, business, and family. I realized my American dream here, and I am running to ensure everyone will have a chance to know theirs.

After much encouragement, support, and requests, I announced my candidacy for City Council on December 6. Our city has a population

of 280,000, a vibrant high-tech economy, and a well-educated, diverse community.

My job as a candidate is to reach out to as many people as possible and relay my message and the positive changes I want to see in our community. That is why I am out every day, hours at a time, knocking on doors with my team. So far, we have reached over 12,000 doors in Chandler, and we will keep at it until July 30, the election day.

Could you tell us about your past experiences in politics and other areas in the US, including challenges and memorable ones?

I have been active in my community and local politics for almost ten years. My work ethic, dedication to the betterment of the community, and optimistic and energetic attitude are well-known and appreciated. During my campaigns for state legislature and now the council, I was honored by various statewide and national organizations, chambers, unions, student groups, my party, and most importantly, the community. I build a coalition that is hard to make as a candidate, let alone as an immigrant, a first-generation American.

Being Turkish and a Muslim, considering the makeup of my city and district, is bringing its challenges. It is making my path to success much steeper, requiring me to work harder than anyone, but that is not stopping me. It provides me with the fuel necessary to do this tough job. I know I am doing this for our Turkish American Community, for the young kids thinking of getting into

this arena, and for my neighbors working hard to make their lives a little bit better every day.

What is your proudest moment in your life?

It was a fantastic moment when I received President Obama's and President Biden's endorsement for my state senate race; that was an honor. Later, President Biden invited me to the White House from Arizona during the Eid celebration. Receiving 61000 of my neighbors' votes and trust is something that I cannot ever forget. But the most touching one was receiving an email from a Turkish community member after the results were in, telling me that his kids were so excited to follow my campaign and read a unique name like theirs on signs around the city that they were proud of me.

Would you like to share any message with our readers?

I want to thank the Turkish American community for their support. With this article, I aim to reach many more community members, receive their support, and inspire them. The one thing you learn immediately is that this is an absolute team sport that cannot be done alone, and I need your full support to get the job done. Please visit my website, www.ajforarizona.com, to reach out and support me.

What are your recommendations to the Turkish-American Community?

Politics is a very hard, time-consuming, and

emotionally draining business, but the chance to make a difference in people's lives makes it all worth it. As the Turkish American community, we are very successful on all other fronts of life, but this is one area in which we need more participation.

I am working hard, day in and day out, and getting results. With the support of your readers and our community, I will continue to deliver and make you known. ■

Ajlan Kurdoglu

Candidate for Chandler (AZ) City Council

Primary: July 30, 2024 ajlankurdoglu@gmail.com www.voteforaj.com

Donate NC-TAWPAC

Oya Bain is a retired biochemist from Georgetown University Hospital. She has been a long-standing activist in the Turkish community, both in cultural and political affairs. She has served and still does on the boards of many Turkish American organizations. She believes in strong ties between Türkiye and the US and strives to promote Turkish history and culture at every chance.

TOBB TRADE CENTER: PROVIDING RELIABLE, DYNAMIC, AND SUSTAINABLE SERVICES

TOBB Trade Center in Chicago is a beacon for Turkish SMEs, offering a pathway to sustainable growth and scalability in the competitive North American market. With the Trade Center's unwavering support, Turkish companies can confidently navigate their journey.

By Sibel Kulaksiz

Among my many hats, I am the World Turkish Business Council Washington, DC, representative, which gives me the privilege of supporting large investments that will create jobs in the US and Türkiye. While we were hosting the 39th American Turkish Conference in DC, I had a chance to discuss new investments with private sector leaders, including Mr. Volkan Palaz, CEO of the Union of Chambers and Commodity Exchanges of Türkiye (TOBB) Chicago Trade Center.

Volkan Palaz’s journey reflects dedication, expertise, and a commitment to advancing the industry. His leadership role at TOBB Trade Centers underscores his impact on the business landscape. Mr. Palaz has accumulated 30 years of professional experience in the defense and aerospace industries. Under Mr. Palaz’s leadership. TOBB Trade Center (TC) has become a dynamic launch pad that propels small and medium-sized Turkish enterprises (SMEs) into the North American market. With a comprehensive suite of tools and services, TOBB TC empowers its member companies to establish, launch, and accelerate their operations in the United States.

This innovative initiative provides essential services for businesspeople, one of which is a “one-stop-shop” for Turkish companies. TOBB TC operates as a centralized hub, streamlining the entry process for Turkish businesses venturing into the US market. Here is how it works:

● Comprehensive Services: TOBB TC offers various value-added services, covering everything from legal compliance to market research. These services are tailored to meet the unique needs of Turkish companies.

● Market Segments: TOBB TC strategically targets specific market segments within critical states. Focusing on these segments ensures that companies receive specialized support relevant to their industry and location.

● Technical Advancements: The center leverages cutting-edge technology to provide superior services. Compared to

competitors, TOBB TC stands out with its advanced offerings, benefiting Turkish companies seeking growth opportunities in the US.

TOBB TC provides sustainable and scalable processes. TOBB TC’s mission is to prepare Turkish companies for long-term success. Here is how it achieves this goal:

● Market Expectations: TOBB TC emphasizes aligning with market expectations. This involves understanding customer needs, analyzing market data, and adapting strategies accordingly.

● Financial Preparedness: Financial stability

is crucial. TOBB TC ensures that subsidiaries are financially sustainable, allowing them to weather market fluctuations and invest in growth.

● Repeatable Outcomes: Consistency is key. Subsidiaries are equipped to achieve repeatable success with each sale, building a reliable revenue stream.

● Scalability: TOBB TC’s flexible infrastructure enables subsidiaries to scale their operations efficiently. As they grow, they can adapt seamlessly to changing demands.

TOBB TC recognizes that the path to success in the US market requires a holistic approach:

● Talent Acquisition: Companies must attract the right talent. TOBB TC assists in talent recruitment, ensuring that companies have the skills needed to thrive.

● Strategic Planning: Data-driven strategies are essential. TOBB TC guides companies in creating robust business plans based on market insights.

● Smart Spending: Prudent financial management is crucial. TOBB TC encourages smart

spending to maximize resources.

● Patience and Persistence: Success takes time. TOBB TC instills patience and persistence, helping companies stay the course even during challenging times.

Warehouse locations provide a strategic advantage. Distribution centers play a pivotal role in ensuring efficient and effective product movement. When selecting warehouse locations, several critical factors come into play. TOBB TC’s 12 strategically chosen warehouse sites throughout the US offer distinct advantages:

● Proximity to Population Centers: These locations are strategically positioned near major population centers, allowing for efficient distribution to end consumers.

● Transportation Infrastructure: TOBB TC’s warehouses are well-connected by road, rail, and air. This infrastructure ensures seamless movement of goods across the country.

● Access to Key Markets: Each warehouse is a gateway to specific markets. TOBB TC’s

locations facilitate easy access to targeted regions, whether the East Coast, West Coast, or Midwest.

I am confident that successful initiatives like the TOBB Trade Center will contribute to the $100 billion trade volume target between Türkiye and the US. It is possible to reach this target through diversified goods and services trade. TOBB TC provides services in various sectors, from food products to machinery, furniture, and chemicals. All companies that need legal, regulatory, and financial support may seek services from TOBB. ■

Sibel Kulaksız is a senior economist with the World Bank Group South Asia Region, based in Washington, DC. She also served as country economist for Middle East and Africa regions taskmanaging macroeconomic policy work with a focus on economic growth, fiscal policy, international trade, and regional economic integration issues.

Kulaksiz is an Executive Board member of the Harvard Kennedy School Women’s Network, and co-president of the Arya Women International Club. She sits on the Executive Board of the Istanbul Economy Summit. She is also the Washington, DC, representative of the World Turkish Business Council.

SPECIAL SECTION:

TURKISH RESTAURANTS

BEST TURKISH RESTAURANTS IN DMV AREA

TURKISH FOOD AND GASTRONOMY

SCIENCE BEHIND THE CULINARY CULTURE!

Turkish culinary practices are not just about ingredients or recipes; they are the building blocks of many culinary practices, supporting the concept of "Food as medicine" with deep knowledge of nature and science-based flavor combinations.

By Deniz Orhun

The teacher examines the students' work in the art class.

John's drawing paper is empty. His teacher asks, "What's this?"

"I drew a picture of a tiny worm on a rose," said John.

"Where is the worm?" asked the teacher. "The nightingale landed on the rose and ate it." The nightingale does not appear either.

"He flew away when he ate the worm."

If we want to be as creative in the kitchen as John in the story, we must know the relationship between four concepts: agriculture, food, seasons, and our health according to age. Our culture has taught us this relationship without us realizing it.

How did it happen?

In the history of Anatolia, a land that has witnessed the rise and fall of many civilizations and empires, including Göbekli Tepe, Çatalhöyük, Hittite Empire, Urartu, Assyria, Lydia, Babylonia, Persian Empire, Alexander the Great, Roman Empire, Seljuk, Ottoman and the Republic of Türkiye, and on the path of the Silk Road, we find the mosaic cultural structure of the Turkish Cuisine. This rich tapestry of flavors and traditions is a testament to the common interests of these civilizations and empires, which were deeply rooted in

the understanding of seasons and astronomy. They used the same geography and seasons in different periods of time. The Lycians experienced the Pleiades birth storm in June, and after a while, the Roman Empire also experienced the Pleiades birth storm in June. The Ottomans experienced this storm, which is still seen in Türkiye today. Various empires and civilizations observed seasons, discovered celestial events, and used them as indicators, especially in agriculture, food, war tactics,

housing (tents), hunting, and foraging. Everything has been done according to seasons to survive.

Through art and other folk sciences, our ancestors deployed and passed down knowledge from generation to generation, integrating science into their daily routines. This practical wisdom, still relevant today, is a testament to the ingenuity and adaptability of Turkish culinary practices. I would like to share some of these examples from my

speech, which was held on May 22 at the US Congress-Rayburn House.

How did they use nature as an indicator for next generations?

We encounter them in proverbs, folklore, songs, and weavings.

The month of June is known as the month of “ilekleme” which means the pollination of the fig trees by fig wasps (ilek arıcığı). The proverb “Not every tree can make a spoon” has not been used figuratively. The expression indicates the female and male trees. This farming doctrine advises against cutting down the male fig tree, because it is thought not to produce edible fruit. The fig tree has both females and males. It is the male fig fruit that emits more scent and produces pollen. After pollination by the fig wasp (Agaonidae family), the female fig tree produces the fruit we eat.

"Goose meat cannot be eaten without seeing snow." This knowledge is for gastronomy and health: When the weather temperature decreases, the goose gets fatty, and the meat becomes easier to digest.

Limiting it only to ingredients and food names would be disrespectful to the geography where this Cuisine was born, as well as to the geography’s history and art, and to the wisdom and science brought by its seasons.

Turkish culinary practices are not just about ingredients or recipes, they are also the building blocks of many culinary practices.

It supports the concept of "Food as medicine" with its deep knowledge of nature, sciencebased flavor combinations, proper cooking techniques, and rich cultural history mosaic. With their potential knowledge, these practices can inspire American Cuisine, which has an inclusive history and is essential in shaping the ideal cuisine and trade of other cuisines.

I will illustrate this theory, with observations from the month of June. One of the constellations that played a crucial role in determining the seasonal cycles in Anatolia is the Pleiades constellation. Ancient farmers would look at the winds in the first days after the summer solstice. If they could not see this constellation, usually visible with the naked eye, or could barely see it in dim light because of the thin Cirrus clouds at high altitudes, they thought the next six months would be dry, and the rains would be low. This observation was significant as it helped them plan their planting and harvesting activities, ensuring their survival in the harsh agricultural conditions of the time. Similarly, fishermen would not have gone sailing without seeing the Pleiades.

In 2000, NASA's observations and research, "Forecasting Andean rainfall and crop yield from the influence of El Niño on Pleiades visibility," were published in Nature, DOI: 10.1038/47456.

Atmospheric and climate scientists and agricultural engineers use this knowledge to

guide local agricultural forecasting practices and develop new technologies.

Scientists discovered a relationship between a brewing El Niño and the increased incidence of high, virtually transparent clouds over the Andes. So, they developed the modern El Niño forecasting technique. These clouds dim the farmers' view of the Pleiades stars, The farmers' practice of observing the Pleiades has been effective for centuries.

Remarkably, they have been forecasting El Niño for at least 400 years—long before modern science achieved this capability.

Today, we know the relationship between the Pleiades and El Niño.

The part that interests us is that when the air is humid, there is no water loss in the fruit; this affects the taste and flesh of the fruit. When there is wind, the skins of some fruits, such as grapes, become thinner, more accessible to eat and process, and can change the sugar content. It may require changes in methodology during production. Knowing the harvest time of the products affects your cooking technique. The way you cook the product affects the retention time of the minerals and vitamins in it and its taste.

I wish you a pleasant summer season full of peace, health and happiness. ■

Deniz Orhun is an agricultural engineer, master chef, TV personality, and businesswoman, who seamlessly blends gastronomy with multiple science disciplines. Her journey—from culinary education at Kendall CollegeNational Louis University in Chicago to producing over 1,300 solo TV shows on national and international channels—is the harmonious fusion of creativity, science, and entrepreneurship. She has successfully combined expertise in culinary arts with entrepreneurial spirit, founded and operated Klemantin Bakery for 15 years. She has served many Turkish and foreign celebrities and dignitaries. Deniz's impact extends beyond the kitchen; she collaborates with universities, research institutions, and local authorities, advocating for food as medicine, searching for unused natural resources and how to add them economic value, healthy cooking techniques, and healthy flavor combinations to integrate science into the culinary world and sustainable culinary practices at daily routines. Her research on seasonal natural calendars, celestial observations, and healthy flavor combinations underscores her commitment to a healthier, more mindful food system. She was honored as a country representative at international congresses. She is the author of What You Eat Affects How You Behave/ Yedikleriniz Davranışlarınız Olur. She has scientific research papers and, since more than seven years, writes about culinary science in different national gastronomy magazines in Türkiye. Her work sits at intersection of science, art, and storytelling.

Exclusive Interview with CELAL GÜLLÜOĞLU

ala has been chosen for the MICHELIN Guide two years in a row!

"Our unique dining experience combines Turkish hospitality with modern culinary innovation."

By Sitki Kazanci

Nestled in the heart of Dupont Circle and expanding its culinary reach to Bethesda, ala restaurant is more than just a dining destination—it is a vibrant tapestry of Eastern Mediterranean flavors and traditions. The brainchild of an architect with a passion for food and culture, ala Restaurant seamlessly blends Turkish hospitality with the rich, diverse cuisines of the Levant. From the restaurant's inception, the founder aimed to preserve the joy and connection of his heritage through hospitality and healthy meals. This vision grew into a unique dining experience that celebrates the culinary traditions of Lebanon, Syria, Israel, and beyond, all while adding a modern twist. ala has been rated by Michelin and selected for the Michelin Guide two years in a row. With a dedicated team of talented chefs, ala restaurant stands out for its exceptional cuisine and commitment to creating a warm, inviting atmosphere that brings people together. Let us begin our conversation with the owner of ala restaurant, Celal Güllüoğlu.

We are eager to delve into your early life. Could you share where you were born and raised? Do you have siblings? Tell us the history of ala restaurant. When I moved to America, I realized how everything is so fast-paced, and it seemed hard to keep our culture alive. But I did not want to lose the parts that bring us joy and keep us connected. For me, that means our hospitality and healthy meals. So, I wanted to bring the Turkish dining experience here, but I felt it needed something extra. That is why we decided to explore the cuisines

of neighboring Middle Eastern countries and combine them with Turkish cuisine and hospitality.

What is your background? We know you are an architect. How did you become involved in the restaurant business/ investor?

I have a background in architecture and interior design, with a PhD in the field. While searching for full-time employment, I got involved in the restaurant business, initially as a side venture. I saw an opportunity to

combine my design skills with my love for food and culture, which led me to invest in the restaurant industry. It turned out to be a rewarding investment, allowing me to bring a unique dining experience to life while continuing my work as an architect.

ala’s concept is widely focused on the Levant region of the Eastern Mediterranean and melds flavors from Lebanon, Syria, Israel, Türkiye, and beyond. Could you elaborate on this concept?

We focus on cooking and mixology from the Levant, a region with a rich and colorful history. Over 10,000 years ago, the Levant was the birthplace of agriculture, which led to the development of cities, irrigation, and civilization. This progress also brought about the first diners, table settings, and menus, marking the beginning of communal dining experiences. At ala, we honor this historical journey by exploring new flavors and scents, creating

an environment that unites people through color, food, drinks, and love.

What are the main factors behind ala's success, and how do you maintain this success across your two locations in Dupont Circle and Bethesda?

The main factors behind ala's success are our professional and driven approach to operations and the exceptional talent of our management team and chefs. We ensure that all decisions are made by our experienced team, including our corporate chef and executive chefs, who bring diverse culinary expertise, even though they are not from Türkiye or the Levant region. This diversity allows us to create innovative and high-quality dining experiences. We maintain our success across both locations in Dupont Circle and Bethesda by upholding these high standards, fostering a collaborative environment, and continually focusing on excellence in both our cuisine and service.

You opened the Dupont Circle location on March 1, 2021. This year, a second location opened in Bethesda, and you received recognition from the Michelin Guide. Congratulations on your tremendous success. We are receiving very positive feedback. Could you tell us about the Michelin Guide?

Thank you very much! We are thrilled with the positive feedback and recognition from the Michelin Guide. Our success with the Michelin Guide for our Dupont Circle location is a testament to our hard work and dedication to understanding what our guests desire beyond just eating and drinking. We strive to offer a unique and reasonably extraordinary dining experience. This involves not only exceptional cuisine and mixology but also creating an inviting atmosphere that sets us apart. Our team’s commitment to excellence in every aspect of our operations has been key to achieving this honor.

Let us talk about the menu. Can you tell us about the food at ala? What are some of your signature dishes?

At ala, our menu focuses on Levantine cuisine with a modern twist, celebrating the rich culinary traditions of the Eastern Mediterranean. We strive to bring innovative flavors and techniques to our dishes, making each meal a unique experience for our guests. The dishes not only highlight the best of Levantine cuisine but also represent the unique culinary journey we offer at ala. We continuously innovate our menu to keep our offerings exciting and true to our roots while meeting the evolving tastes of our guests. Our signature dishes are Adana Kebap which may sound typical but we make it with ribeye and short ribs that has been cooked in our brick oven for over 8 hours.

Who is in the kitchen at ala? Could you tell us about your chefs and their influence on the menu? Where are your staff from?

At ala, our kitchen is helmed by a talented team of chefs who bring a wealth of diverse culinary expertise to our menu. We have a corporate chef and executive chefs who are not from Türkiye or the Levant region, but their backgrounds in various cuisines allow them to infuse a unique, innovative touch to our offerings. This diversity in our kitchen staff ensures that our dishes are both authentic and creatively enhanced. Our chefs play a crucial role in shaping the menu, drawing inspiration from their extensive experiences, and incorporating modern twists to traditional Levantine dishes. Their influence can be seen in the careful selection of fresh, high-quality ingredients, the meticulous preparation methods, and the creative presentation of each dish.

Who are your primary customers?

We never call our guests customers. Guests of ala in DC's Dupont Circle and Bethesda, MD, can be quite diverse. 95% of our guests are not from Türkiye or from Middle East.

• Local Residents

• Tourists

• Business Professionals

• Families

• Food Enthusiasts

• Attendees of Events and Celebrations

What is the busiest night at your restaurant?

Our restaurant represents a transformative approach to dining, particularly on Friday and Saturday nights. We have crafted an experience that goes beyond mere sustenance, aiming to redefine how our guests engage with food and each other. Our focus on Levantine cuisine, especially during these vibrant weekend evenings, is about more than just flavors—it is a celebration of culture, tradition, and community. We invite our guests to immerse themselves in this

culinary journey, where every dish tells a story and every moment is an opportunity for connection.

What makes your restaurants unique?

Our restaurant prides itself on redefining the dining experience by daring to break away from tradition. Instead of serving the expected, we delight in offering our guests a menu that is as innovative as it is delectable. Led by a team of seasoned professionals, every aspect of our operation is managed to ensure excellence in both cuisine and service. From the kitchen to the dining room, our commitment to pushing the boundaries of flavor and presentation is evident in every dish we create and every interaction we have with our guests. ■

ala | DC

1320 19th St NW, Washington, DC 20036 ala | Bethesda

4948 Fairmont Ave, Bethesda, MD 20814

Event inquires: events@ala-dc.com www.ala-dc.com

Owners Betül and İsmail Uslu

Agora DC Agora Tysons

Exclusive Interview with BETÜL & İSMAİL USLU

EXPLORING THE JOURNEY, FLAVORS, AND SUCCESS BEHIND AGORA, WASHINGTON, DC'S, ACCLAIMED TURKISH AND MEDITERRANEAN RESTAURANT.

"Our commitment to high-quality ingredients and culinary innovation has made Agora a beloved culinary destination."

By Sitki Kazanci

In the vibrant culinary landscape of Washington, DC, Agora stands out as a beacon of Turkish and Mediterranean cuisine. Agora was born from a desire to bring the fresh, vibrant flavors of the Mediterranean and Aegean regions to the United States. They meticulously planned each step, sourcing the finest olive oils, fresh salads, and grilled meats to recreate the authentic meze experiences of Türkiye’s coasts. Partnering with executive chef Ghassan Jarrouj, who brought nearly 50 years of culinary expertise, they crafted a menu blending Turkish, Greek, and Lebanese dishes. Since its grand opening in 2010, Agora has delighted patrons with its exceptional offerings, earning the title of the best Bottomless Brunch Restaurant in DC multiple times. Ismail Uslu’s passion and dedication have transformed Agora into a beloved culinary destination, known for its innovative dishes, high-quality ingredients, and unforgettable dining experiences.

Let us hear more about Agora from the owner, Ismail Uslu.

Can you share Agora's history with us? How did it all begin, and what inspired you to start a Turkish and Mediterranean restaurant?

Before establishing Agora restaurant, my partner Latif Guler and I did a lot of research. Considering that there were many Turkish restaurants in this region, we were passionate about doing something different. We wanted to bring the dishes and fresh food culture of Türkiye, especially in the Mediterranean and Aegean regions, here, and we also wanted to try new, untested recipes. We decided to bring our fresh olive oils, freshly chopped salads, sautéed vegetables, grilled fresh fish and meats to our region. In short, we wanted to bring the beautiful experiences we had in the meze restaurants on the Aegean and Mediterranean coasts here, and we planned every step very carefully and meticulously. We shared our recipes and ideas with our talented executive chef, Ghassan Jarrouj, a Lebanese native with nearly 50 years of experience in the restaurant industry. We realized that the flavors and spices of these three regions were not far from

each other. He did a great job and passionately prepared our opening menu, combining Turkish, Greek and Lebanese dishes. We had our grand opening, showcasing delicious Mediterranean small plates in 2010, and the result was fantastic. It was the right decision, as we began receiving incredibly positive feedback. Our customer base started growing, and we saw a significant increase in our success. Additionally, our Bottomless Brunch has achieved incredible success and popularity, with Agora Bottomless Brunch repeatedly listed as the best Bottomless Brunch Restaurant in DC by many magazines.

Tell us a little bit about your background. What led you to enter the restaurant business, and how did you get started? I was born in the quaint town of Fethiye, Faralya in Türkiye, and grew up on my family farm. I started my career in the food industry on my family’s farm. From a young age, I acquired a keen business sense by helping my parents grow their production and sales of pine honey, olive oil, homemade cheese, and other

products. I studied at the University of Anatolia, earning my bachelor’s degree in tourism and hospitality. I gained experience at five-star hotels, including Robinson Resort Kidrak in Fethiye, Lykia World Hotels in Fethiye, Sungate Port Royal Hotel in Antalya, and the Royal Rojana Resort Hotel in Sharm El Sheikh, Egypt. In 2008, I took a position at Starwood Group as the outlet manager at the Westin in Alexandria, Virginia. In 2009, I accepted a consulting position with Glad, LLC, to oversee the construction of MASA14. After the completion and opening of MASA14. I began working on a new restaurant project, Agora. After three years of dedicating my time and implementing my experience to building the restaurant, my wife, Betul Uslu, and I took the leap of faith. We became the sole owners of Agora Restaurant. Meanwhile, Betul, who left her banking career in 2016, focuses on private events, adding a personal touch to your special occasions. In 2019, we wanted to bring the DC concept to Tysons, Virginia. We found a location that would become the heart of Tysons. Since the opening of Agora Tysons, we have grown this location into a very successful business.

What are the main factors behind Agora's success, and how do you maintain this success across your two locations in Washington, DC, and Tysons?

The success of Agora Restaurants is attributed to consistency, innovation, and customer-centric

focus. We prioritize delivering exceptional dining experiences, making our sauces, producing daily, not using frozen products, using high-quality, fresh ingredients, and actively engaging with customers for feedback and improvement. Agora integrates with local communities, uses innovative marketing strategies, and prioritizes operational efficiency and staff investment. Committed to continuous improvement and innovation in all aspects of operations and cuisine.

By focusing on these factors and maintaining a relentless commitment to excellence, Agora executives sustain its success across its two locations in Washington, DC, and Tysons. It provides guests with memorable dining experiences and establishes itself as a beloved culinary destination in the region.

What are the most significant challenges you have faced in your career, and how did you overcome them?

The answer to this question would have been different if you had asked it before 2020. Most young restaurant owners would agree with me. The biggest challenge was COVID-19 and its regulations, affecting our restaurants directly. Dealing with the pandemic right after opening our second location in Tysons Corner added a lot of stress. My experience as a restaurant entrepreneur in the DMV area helped me take all the necessary actions during those difficult times. A strong management team and

dedicated team members who felt like family helped us survive. I must also mention that our loyal guests supported us a lot throughout the pandemic. We would not have been able to survive without their continuous support and love.

How do you ensure the consistency of the food quality at Agora?

Maintaining consistent food quality at Agora restaurant requires meticulous processes, skilled staff, and a dedication to excellence. We create standardized recipes for each menu item, detailing ingredients, portion sizes, cooking techniques, and presentation standards. These recipes form the basis for consistency across all dishes. We prioritize sourcing highquality ingredients from reputable suppliers, focusing on freshness, flavor, and sustainability to ensure that every dish meets our quality standards. We use eleven tons of coldpressed, early-harvest olive oil for two locations annually. The Novavera Memecik Olive Oil we used this year was selected as the 4th best oil in the world in the 2022 EVOO World Quality Ranking.

Feedback from customers, staff, and management is encouraged to identify any deviations from our quality standards. This input helps us promptly address issues and continually improve our processes. Additionally, we conduct regular audits and inspections of our kitchen operations to ensure compliance with

food safety regulations, hygiene standards, and quality assurance protocols.

Our commitment to excellence and passion for delivering exceptional dining experiences drive our efforts to maintain consistency in food quality. Every member of our team is dedicated to exceeding customer expectations and upholding the reputation of Agora restaurant.

Let us talk about the menu. Can you tell us about the food at Agora? What are some of your signature dishes, and what are your personal favorites?

Our menu offers a variety of traditional and unique dishes by combining different

ingredients. Mediterranean and Aegean cuisine offers numerous options for all guests, including guests with strict dietary requirements. We meticulously prepare a wide range of products, from flatbreads to seafood, from cold and hot appetizers to vegetarian options and delicious grills. It is hard to choose a favorite, but some of my favorites include taramosalata with its indescribable smooth taste, fried zucchini patties with Manchego cheese and herbs served on lemon zest yogurt sauce, grilled octopus marinated with thyme, red pepper, and sumac sauce, lamb chops served with grilled broccolini. Lamb shoulder served on soft Ottoman rice are among my favorites.

What wines do you serve at Agora, and how do you choose them to complement your dishes?

We offer a variety of wines in different styles and price points to suit various preferences and occasions. Our wine list includes authentic Eastern European, Turkish, and Greek wines and well-known varieties of French and Italian wines. We believe in the importance of pairing wines with food to enhance the dining experience. Our team works closely together to create harmonious pairings that complement the flavors of our dishes and elevate the overall meal. We regularly update our wine list to reflect seasonal changes in our menu and to showcase new and interesting offerings. This allows us to highlight seasonal ingredients and flavors while keeping our wine selection fresh and exciting for our guests.

Who are your primary customers, and how do you attract and retain them?

I am proud to say that this is how we differentiate ourselves and excel compared to most competitors. Our focus is on you, our primary customer! Whether you are seeking a romantic date night or a family gathering venue, Agora would be an excellent choice. On a busy Friday night, you will encounter diverse clientele at any of our restaurants. Our guests wish to enjoy a pleasant atmosphere and share a dining table filled with delicious food and craft cocktails.

In today’s world, social media and marketing play crucial roles in attracting people, and our PR and marketing team is doing a fantastic job maintaining Agora Restaurants' popularity by keeping up with new trends and marketing tools.

Retaining guests requires more effort than attracting them. While a guest might accidentally book a restaurant for the first time, no one returns to a restaurant by mistake. Our staff members act as managers and are highly focused on guest satisfaction. Attention to detail and exceptional service are the cornerstones of what we do at Agora restaurants.

How do you promote the restaurant and maintain its reputation?

Our company has been investing in the marketing and PR department for around four years, and our PR & marketing director, who oversees both of our locations, is making significant improvements in this area. We maintain

a strong online presence through our website, social media platforms (such as Instagram, Facebook, and Google), and online review sites. We regularly update our online profiles with high-quality photos, engaging content, and information about our menu, events, and promotions. We optimize our website and online content for search engines to improve visibility and attract organic traffic. This involves using relevant keywords, creating informative content, and obtaining backlinks from reputable sources. We interact with followers, respond to comments and messages promptly, and use targeted advertising to reach new potential customers. We also build relationships with local media outlets, bloggers, influencers, and food critics to generate positive publicity and media coverage.

Additionally, we actively participate in community events, sponsor local initiatives, and collaborate with other businesses or organizations in our area. By supporting and engaging with

the community, we strengthen our reputation and build goodwill among residents. We also monitor online reviews and customer feedback on platforms like Yelp, TripAdvisor, and Google My Business. We respond to reviews professionally and promptly, addressing any customer concerns or issues and demonstrating our commitment to customer satisfaction.

Who is in the kitchen at Agora? Could you tell us about your chefs and their influence on the menu?

Our first talented executive chef was Ghassan Jarrouj, a Lebanese native who has nearly 50 years in the restaurant industry, and he passionately prepared our opening menu. Currently, the Executive Chef of Agora Restaurants for the last 4 years Türkiye-born Ismet Sahin. Ismet brings a unique touch to our menu with his expertise in Turkish cuisine and gastronomy. At Agora Restaurant, our kitchen is led by talented chefs passionate about culinary innovation, creativity, and exceptional dining experiences.

Every year, our chef adds new dishes and seasonal specialties based on the fresh vegetables and fruits. Our chef's passion for food and commitment to innovation contribute to the unique dining experiences our guests enjoy.

What are your plans for the future?

Do you have any upcoming projects or expansions in mind for Agora?

We are considering expanding our menu by adding new dishes, seasonal specialties, and tasting menus. By following culinary trends and experimenting with innovative ingredients and techniques, we aim to keep our menu fresh and exciting for all our guests. Our future includes remaining innovative as always, being responsive to market trends, and being committed to delivering exceptional dining experiences. We are very happy with Agora's situation and aim to develop and grow our flavors by opening new locations. ■

Agora DC

1527 17th St NW, Washington, DC 20036

Phone: (202) 332-6767

Agora Tysons

7911 Westpark Dr, Tysons, VA 22102

Phone: (703) 663-8737

www.agorarestaurants.net

m elegant soirées to cozy gatherings, we'll tailor every

Host your next celebration in style with our intimate p , Host your next celebration in style with our intimate private dining spaces, perfect for birthdays, anniversaries, corporate even , . perfect for birthdays, anniversaries, corporate events, and more.

From elegant soirées to cozy gatherings, we'll tailor every detail to ensure an unforgettable experience. unforgettable experience.

Agora Tysons

Agora Dc

Exclusive Interview with CEMAL KULAK

AUTHENTIC TURKISH DINING IN VIRGINIA: THE STORY BEHIND ANATOLIAN BISTRO AND EFESUS

"Our focus is on enhancing the natural flavors of the ingredients rather than masking them with sauces, emphasizing culinary perfection."

By Sitki Kazanci

Cemal Kulak always dreamed of owning his own restaurant. In April 2017, that dream became a reality when he took over the former TurCuisine in Herndon, renaming it Anatolian Bistro. Helping him bring this vision to life is Chef Hasan Tektas, who brings both extensive experience and a deep passion for Turkish cuisine. At Anatolian Bistro, the focus is on enhancing the natural flavors of the ingredients rather than masking them with sauces, emphasizing culinary perfection and generous portion sizes.

The menu boasts a variety of traditional Turkish dishes, with the doner kebab being a standout favorite. The Adana kebab, served on a bed of lavash bread, is another popular choice. The emphasis is on replicating the authentic taste of dishes from Türkiye, with plenty of offerings for non-meat eaters, such as the standout saksuka appetizer. For dessert lovers, the kunefe is a must-try, available in three different portion sizes. Complementing the extensive menu is a fine selection of

mostly Turkish wines, reflecting the desire to honor the best of Türkiye.

Cemal and his welcoming staff enhance the neighborhood-friendly atmosphere, making Anatolian Bistro a true gem. For authentic

Turkish cuisine, head to exit 10 (Centerville Rd.) on the Dulles Toll Road. Recently, Cemal and his wife, Esen, opened a new restaurant called Efesus in Ashburn, managed and operated by Esen. We will be discussing both restaurants.

Can you share a bit about your journey before opening Anatolian Bistro and Efesus? What inspired you to venture into the restaurant industry?

I started as a server, and my favorite customers always encouraged me to open my own restaurant. They promised they would come if I did—and they kept their word!

What challenges did you face when you first moved to the US, and how did you overcome them to establish your booming business?

When my boss as a consular general in Türkiye offered me a chance to work in the US,

it was a major change for me. Throughout this journey, I made it a point to improve my English, knowing it would be essential for success.

Running a restaurant is notoriously challenging. How has your wife, Esen Hanım, contributed to the success of your businesses?

Running a restaurant has been challenging, but I could not have done it without my wife, Esen. She has been a huge help in managing the dining room and also started making our signature desserts and appetizers like kunefe, baklava, and sigara börek.

Family-run businesses often have unique dynamics. How do you balance family life and business responsibilities to maintain harmony and productivity?

Managing a family-run restaurant is tough, but I am lucky that my wife, Esen, and my daughter, Ceren, are so involved and supportive. They have been instrumental in helping me manage the workload and keep everything running smoothly.

Your restaurants are known for their great food, service, and entertainment. How important is live music and entertainment in creating the ambiance at your establishments?

The entertainment aspect is primarily managed by my wife, Esen. She is indispensable when it comes to organizing special events and parties at our restaurants. Without her, we would not be able to offer the unique experiences that we do.

What dish at Anatolian Bistro would you consider your signature, and what makes it unique to you and your customers?

Anatolian Bistro is renowned for its doner kebab, Adana kebab, and manti. We pride ourselves on making everything from scratch, ensuring authenticity and quality in every dish.

Anatolian Bistro

Efesus Mediterranean Café

Efesus is celebrated for its lahmacun, pide, sac tava, and cop sish, while Anatolian Bistro is particularly known for its iskender and doner.

Could you tell us the story behind the opening of Efesus? What motivated you to expand and open a new restaurant in Ashburn?

Due to frequent requests for another location, we opened a second branch. We chose a spot close to our home for convenience. It allows my wife to manage the new location and also makes it easier for her to balance work with picking up our son from school.

What can diners expect from the menu at Efesus? Are there any standout dishes or unique culinary experiences?

At Efesus, diners can look forward to a menu that beautifully showcases Turkish cuisine with traditional dishes. We try to keep the original dishes with their original taste. That is why we are doing everything from scratch.

How do Anatolian Bistro and Efesus differ regarding their dining experience and target audience? Are you catering to different customer preferences?

Efesus is celebrated for its lahmacun, pide, sac tava, and cop sish. While both restaurants have similar menus, Efesus features a special from-the-oven section, whereas Anatolian Bistro is particularly known for its iskender and doner

Who is the head chef at Efesus, and do you share any staff between the two restaurants to maintain consistency?

The head chef at Anatolian Bistro, Mr. Hasan Tektas, is from Sivas. Efesus is led by head chef Mr. Ozcan from Erzurum, with our bakery chef Mr. Atakan hailing from Gaziantep.

How do you ensure that the quality of food and service remains high at both Anatolian Bistro and Efesus?

My wife and I are actively involved in both locations and maintain excellent communication with our chefs. This collaboration ensures that both our restaurants maintain their high standards.

With the success of both restaurants, what are your future plans? Are there any new ventures or expansions on the horizon?

Currently, we have no plans to open additional locations. Managing two restaurants is quite demanding, and we feel it is sufficient for maintaining the quality and service standards our customers expect.

What advice would you give aspiring restaurateurs looking to start their own business in the competitive food industry?

Running a restaurant is challenging but rewarding. Growth must be managed carefully from

the core. I encourage everyone who has clear goals and a passion for hospitality to consider opening their own business. ■

Anatolian Bistro 13029 Worldgate Dr. Herndon, VA 20170 (703) 481-8080 www.anatolianbistro.com

Efesus Mediterranean Café 20937 Ashburn Rd. #125 Ashburn, VA 20147 (571) 831-3521 www.efesuscafe.com

TURKISH COFFEE: MORE THAN JUST A BEVERAGE

A shared cup of coffee creates memories that last a lifetime—this is the essence of Turkish coffee.

By Turgay Yildizli

In Türkiye, coffee is much more than a drink—it is an integral part of our culture and our earliest memories. The sound of beans being ground, the rich aroma of brewing coffee, and the sense of community shared over a cup are woven into the fabric of Turkish life. Coffee’s deep roots in our society are evident in the numerous idioms and proverbs that feature it. One of the most famous proverbs, "Bir fincan kahvenin kırk yıl hatırı vardır," means that a shared cup of coffee creates memories that last a lifetime.

These cherished memories accompanied Turgay Yildizli as he traveled the world with his wife, Amy. During a trip to Guatemala, Turgay’s interest in the business of coffee was ignited. This spark grew into a burning desire for knowledge, leading him to take workshops, courses, and certifications. As his expertise grew, so did his passion for bringing the traditions of Turkish coffee into the specialty coffee arena.

What Is Specialty Coffee?

Specialty coffee refers to high-quality beans meticulously and ethically sourced from regions around the world. These beans are carefully processed and roasted to highlight their unique flavor profiles. Unlike commercial coffee, which prioritizes consistency and affordability, specialty coffee celebrates the distinct characteristics of each bean and its region, ensuring a more nuanced and complex cup.

Bridging Tradition and Innovation

Turgay recognized the potential for specialty coffee practices to elevate the Turkish coffee experience. He envisioned using specialty coffee beans roasted to unlock their full potential while preserving the traditional brewing method that makes Turkish coffee so special. This fusion of tradition and innovation promised a cup that honored the ritual of Turkish coffee while offering the exciting flavor exploration of the modern specialty coffee world.

Preserving Craftsmanship

One essential part of the Turkish coffee brewing experience is the cezve. For centuries, these pots have been made of copper by master artisans who hand-hammer them with precision, creating functional works of art. Each cezve is unique. Sadly, with modernization, this tradition is being lost.

Turgay recognized the importance of preserving the entire Turkish coffee experience. He actively sought out skilled artisans who kept the tradition of hand-hammering copper pots alive. By incorporating these handcrafted cezves into his vision, Turgay aimed to elevate the taste of Turkish coffee and ensure this cherished art form continued to be appreciated for generations to come.

Shifting the Focus

With his expertise in both traditional methods and specialty coffee, Turgay shifted his focus to introducing this unique brewing method to the specialty coffee industry. He

saw the potential for Turkish coffee to become a cherished experience within the specialty coffee world, offering a bridge between tradition and innovation. To bring this vision to life, he

incorporated the brewing principles associated with the specialty coffee industry, such as the Gold Cup Standards, with traditional Turkish coffee brewing.

Encouraging Coffee Shops

Turgay's vision extends beyond individual consumers. He actively works with coffee shops, cafes, and restaurants to assist them in adding Turkish coffee to their menus. He believes the unique brewing method and beautiful presentation can be a valuable addition to any specialty coffee experience.

Promoting Through Education

To further bridge the gap, Turgay offers workshops and training sessions around the world. These sessions educate baristas and coffee enthusiasts about the intricacies of Turkish coffee, from mastering the brewing technique to incorporating it into a modern specialty coffee shop. Through education and exposure, Turgay aims to elevate Turkish coffee's position within the specialty coffee scene.

UNESCO Recognition

Perhaps the most compelling argument for Turkish coffee's place in the specialty world lies in its cultural significance. In 2013, UNESCO recognized the Turkish coffee brewing ceremony and tradition as part of the Intangible Cultural Heritage of Humanity. This recognition underscores the deep cultural roots of Turkish coffee and its enduring role in Turkish society and world culture. Turgay Yildizli's mission is not just about a cup of coffee; it is about preserving a cherished cultural experience and ensuring its appreciation in modern coffee culture. ■

Istanbul native Turgay Yildizli, now living in New Orleans, is the founder of Specialty Turkish Coffee, a company established in 2014 that offers everything needed to make specialty Turkish coffee, from equipment to tutorials. He works as a consultant around the globe, helping coffee companies develop their Turkish coffee programs. He also offers certification workshops in Turkish coffee brewing. Turgay has made it his mission to improve the standards of Turkish coffee and elevate it within the specialty coffee community. He is the 2013 World Cezve/Ibrik (Turkish Coffee) Champion and has represented Türkiye in the Brewers Cup and Coffee in Good Spirits Championship.

EAT LIKE A TURK

THE SECRETS OF TURKISH BAHARAT

At the crossroads of Europe, Asia, and the Middle East, Turkish cuisine can be achieved simply with Pul biber, black pepper, cumin, garlic, and sumac. The rest comes from aromatics.

By Ercument Akman

To what extent does walking around in the scent of rose oil, cinnamon oil, and all kinds of spices mixed together satisfy me? | Birbirine karışmış gül yağı, tarçın yağı, her türlü baharat kokusu içinde dolaşmak beni ne dereceye kadar tatmin edebilir?"

Ahmet H. Tanpınar (1901 –1962) was a Turkish poet, novelist, literary scholar, and essayist.

Literature aside, if good food is the spice of life, what spice makes Turkish food good? We commonly hear the secret spell Baharat, the Arabic word for "spices" originating from the Persian word bahar.

This will be the first step if you want to add memories of Turkish cuisine to your food, and making Baharat is simple.

Just mix in the ground form:

◗ 2 parts cinnamon

◗ 2 parts black pepper

◗ 2 parts cumin

◗ 2 parts cardamom

◗ 2 parts coriander

◗ 1 part nutmeg

◗ 1 part cloves

Keep it dry in a jar in a dark corner of your kitchen. This blend of spices will take on warm, earthy notes and is similar in flavor to garam masala of the subcontinent and ras el hanut of North Africa. It can be used as a dry rub for grilling meat, added to a marinade, and seasoning for beef, lamb, chicken, seafood, and vegetable recipes.

However, you will be shortchanging yourself. Before going any further, we must understand that the essential Turkish spice is simplicity by itself with historic deep roots developed by creating the world's first fusion cooking style using the wealth of cooking cultures of many eras, places, and people’s centuries before California woke up to fresh and seasonal products.

Turkish culinary culture was first popularized by the publication of Süheyl Ünver's Fifty Dishes in Turkish History in 1948. This book was based on recipes found in an 18thcentury Ottoman manuscript. His second book was about the 15th-century palace cuisine during the reign of Sultan Mehmed II. Following the publication of Ünver's book, subsequent studies were published, including a 1978 study by culture historian Bahaettin Ögel about the Central Asian origins of Turkish cuisine.

At the crossroads of Europe, Asia, and the Middle East, this can be achieved simply by Pul biber, black pepper, cumin, garlic, and sumac. The rest will come from aromatics.

In the Aegean and Mediterranean, more fresh herbs will enter the stage as Eastern parts will add more spice, and the East will add more and create a sweetness closer to the Middle East.

A notch above creatively uses Urfa red pepper, paprika, and allspice. Nigella seeds and cinnamon are added to sweet dishes.

Regional cooking is more varied and unique to many cities and towns. Aromatic spices worldwide, like fenugreek, cloves, nutmeg, coriander, and cardamom, will add supplementary flavorings. ■

Ercüment Akman was born in Istanbul. He studied architecture at the Academy of Fine Arts, Fındıklı, and pursued postgraduate studies in Urban and Regional Planning at the Technical University, Taşkışla. He worked for the Turkish Film Archives and was a film critic for national newspapers. After moving to Canada in 1978 and later to the US, he worked as an architect and served as an independent film curator. He continues to lecture on cultural issues and writes for the Turkish Cinema Newsletter. Now retired from corporate architecture, he is focusing on various book projects.

Exclusive Interview with SHEILAH KAUFMAN

THE TURKISH COOK, FOR THE MOST PART, DEPENDS ON TOUCH AND TASTE.

Turks worshipped vegetables. The queen of vegetables is the eggplant, which has 50 Turkish recipes.

By Oya Bain

Sheilah Kaufman, a renowned culinary expert with over 45 years of experience, has dedicated her life to exploring and celebrating diverse food cultures. From her early fascination with global cuisines to her acclaimed cookbooks, Sheilah's passion for cooking and food writing shines through. Her latest collaboration with Nur Ilkin on A Taste of Turkish Cuisine highlights her deep appreciation for Turkish culinary traditions. In this interview, Sheilah shares insights into her creative process, teaching philosophy, and the rich tapestry of flavors that inspire her work.

Sheilah, you have an illustrious career spanning over 45 years in the culinary world. What initially sparked your passion for cooking and food writing? From a young age, I have loved cooking and experimenting with recipes from around the world. Chocolate was always my favorite ingredient. My mother was not the best cook, which motivated me to learn about various cuisines, including Chinese, French, and Italian. I took

lessons and devoured cookbooks. Throughout my teaching career, I emphasized the importance of diverse food cultures.

What inspired you to write A Taste of Turkish Cuisine and collaborate with Nur Ilkin on this project?

I met Mrs. Nur Ilkin, the wife of the Turkish Ambassador, at a luncheon she hosted at the Turkish Embassy Residence for our gourmet club. The Turkish food fascinated me. Later, I called the Embassy Secretary for the recipe of a dessert I had enjoyed at the luncheon, which I later discovered was sekerpare. The secretary told me there was no written recipe, which made me realize there was a need for a Turkish cookbook for American readers with clear directions and exact measurements.

Turkish Cuisine is known for its diverse influences and rich flavors. What do you find most fascinating about Turkish culinary traditions?

The Ottoman Empire spanned many lands in Europe, Asia, and Africa, bringing a wealth of recipes and ingredients into Turkish cuisine.

Sultan Suleiman the Magnificent, the first royal gourmet, introduced coffee from Arabia, tomatoes from South America, and potatoes from Peru. Turks have a deep appreciation for vegetables, particularly eggplant, which boasts 50 Turkish recipes. I genuinely love Turkish cuisine.

In A Taste of Turkish Cuisine, you mention the concept of having "tasty hands." Can you elaborate on this and how it reflects Turkish cooking culture?

Turkish cooks rely heavily on touch and taste. While writing the book, I observed the cooking process in the Embassy kitchen with Mrs. Ilkin and two cooks. They used no measuring cups or spoons, cooking purely by taste. Mrs. Ilkin once told me to gauge dough thickness by the "thickness of your earlobe," illustrating the tactile nature of Turkish cooking.

Can you walk us through your creative process when developing recipes and writing cookbooks?

My process is simple: I only include recipes I love. I test every recipe at home to ensure accuracy and good results. I detail the source

"My mother could have been a better cook. I learned about Chinese, French, and Italian cuisines, took lessons, and read cookbooks."

of each recipe and provide precise measurements. I aim to make recipes simple and easy to use, ensuring that cooking remains an act of love.

How do you balance authenticity and innovation when adapting traditional recipes for a modern audience?

I rely on credible sources for recipes and ensure they are well-researched. Maintaining authenticity is crucial, but I also consider how to make the recipes accessible to modern cooks.

As a cooking instructor, what do you enjoy most about teaching others the art of cooking?

I enjoy making recipes as easy as possible, hoping many will try and enjoy them. Connecting recipes with their cultural and historical backgrounds is also rewarding.

You are an active member of Les Dames d'Escoffier and the Culinary Historians of Washington. How have these affiliations influenced your work and community involvement?

These affiliations have broadened my knowledge and experience. I have learned many recipes from different cultures and their rich histories. In return, I have introduced Turkish cuisine, contributed recipes, given lectures, and shared my books freely.

With 24 cookbooks to your name, do you have a personal favorite or one that holds a particularly significant memory? Correction: I have published 28 books. One memorable experience was a Culinary Writers Conference in Safranbolu, Türkiye. I discovered Gozleme, a Turkish flatbread, which impressed me with its simplicity and taste.

Can you give us a sneak peek into any upcoming projects or cookbooks you are working on?

I am currently working on a new book called Flavors of Maghreb in Southern Italian Cuisine. This book explores how recipes from the Maghreb region of North Africa merged with Southern Italian culinary traditions, showcasing the rich blend of cultures across the Mediterranean.

Thank you for allowing me to share my culinary experiences and my love for Turkish cuisine. ■

Oya Bain is a retired biochemist from Georgetown University Hospital. She has been a long-standing activist in the Turkish community, both in cultural and political affairs. She has served, and still does, on the boards of many Turkish American organizations. She believes in strong ties between Türkiye and the US and strives to promote Turkish history and culture at every chance.

BUY FROM AMAZON

ŞEKERPARE

SWEET ROUNDS WITH ALMONDS

By Sheilah Kaufman

From: A Taste of Turkish Cuisine by

Nur Ilkin & Sheilah Kaufman

The first time I met Nur Ilkin, she served these cookies. I ate at least eight of them. A few days later, I realized I wanted the recipe, but I I needed to remember the exact name of this particular cookie since she had served such a variety. All I could remember was that the name sounded like Shakespeare, so that is what I called them. Luckily, she understood which recipe I wanted and sent it to me (Seker is pronounced “shaker” in Turkish). I still call them Shakespeare’s, though!

Syrup

● 3 cups sugar

Şekerpare is made in nearly every Turkish household, sold in every Turkish bakery and sweet shop and appears on nearly every Turkish restaurant menu. It is one of the most popular Turkish sweets after baklava.

● One tablespoon of fresh lemon juice

Cookies

● 1 cup confectioners’ sugar

● 1 cup butter, softened to room temperature

● Two eggs

● 3 cups all-purpose flour plus one tablespoon (more may be needed)

● One teaspoon of baking soda

● One teaspoon of vanilla extract

● 60 whole blanched almonds

● In a 3-quart pot, stir together the sugar, 3 cups water, and lemon juice, stirring until it begins to boil and the sugar is dissolved. Reduce heat to simmer and cook another 10 minutes. Remove from the heat and let cool.

● Use your fingers to mix the confectioners’ sugar, butter, and eggs. In a large bowl, Add the flour, baking soda, and vanilla, working until the dough is formed. It will feel greasy to the touch. Roll the dough around on a lightly floured surface until you have a smooth ball.

● Preheat oven to 350ºF.

● Pinch off a walnut-size piece of dough and roll it between your palms until it is round and smooth. Place it in an ungreased jelly roll pan. Repeat using all the dough. Place an almond, point side down, in the center of each cookie. Bake for 30 minutes until lightly golden brown. Do not let the cookies burn; check the bottoms after 25 minutes.

● Remove the cookies from the oven and spoon the cool syrup over them. Let them sit in the syrup for 15 minutes, then turn them over and let them sit some more. The longer they sit, the more syrup they absorb and the sweeter they get! These can be frozen.

● Makes 60 pieces

ŞAKŞUKA

Sautéed Eggplant, Zucchini and Peppers with Tomato Sauce

INGREDIENTS

SERVES 4

Preparation time: 25 minutes

Cooking time: 20-25 minutes

● 1 large eggplant

● 1 zucchini

● 1 red bell pepper

● 2-3 chili peppers (as hot as you wish), kept whole or sliced in half

● Sunflower oil for shallow frying

● Salt and ground black pepper to taste

FOR THE TOMATO SAUCE:

● 400 gr/14 oz can of chopped tomatoes

● 10 ml/2 tsp. Turkish hot pepper paste, biber salcasi (optional)

● 2-3 garlic cloves, crushed with salt

● 5 ml/1 tsp red pepper flakes

● 15 ml/1 Tbsp olive oil

● Handful of flat leaf parsley, finely chopped

GARLICKY YOGHURT SAUCE:

● 200 ml/7 fl oz thick and creamy natural plain yoghurt

● 2 garlic cloves, crushed

● Salt and ground black pepper to taste

● Preheat the oven to 200 C/400 F (if you prefer to roast the vegetables)

This is one of the most popular mezes, appetizers featuring eggplant. It is delicious and easy to make. Garlicky yoghurt accompanies this dish really well. Adding a little Turkish hot pepper paste, biber salcasi, to it really adds a wonderful flavor.

Using a vegetable peeler, partially peel the eggplant in stripes. Cut the eggplant in half length ways and then cut each half into thick slices. Sprinkle salt over the eggplants and leave them aside for 15 minutes. Salt will help the moisture come out of the eggplants. Dry the eggplants with kitchen towel thoroughly (otherwise the excess water will cause the hot oil to spatter everywhere).

Cut the courgette in half lengthways and then cut it width-ways into thick slices. Deseed the red bell pepper and cut it into bite-sized pieces. You can leave the chili peppers whole or cut them in half if they are too big.

Heat enough oil in a wide pan. Sauté the vegetables in batches until they are golden brown. Lift them out with a slotted spoon and

drain on kitchen towel. Lightly season with salt and ground black pepper. Alternatively, if you prefer to roast the vegetables, you can spread the sliced vegetables on a roasting tray and coat them with olive oil (about 2-3 Tbsp) and season with salt and black pepper. You can then roast the vegetables in the preheated oven for about 35-40 minutes until they start to turn golden brown.

On a separate pan, sauté the garlic for a minute or so with the olive oil. Add the canned tomatoes and the hot pepper paste (if you are using) and mix well. Stir in the red pepper flakes and the parsley. Add salt and pepper to your taste.

For the yoghurt sauce, beat the yoghurt with the garlic and season to taste with salt and pepper.

Pile the hot vegetables on to a serving dish and spoon the tomato sauce over the top. Serve the yoghurt sauce by the side, accompanied by chunks of fresh bread to mop up the tasty sauce.

MOTHER'S MEATBALL RECIPE

INGREDIENTS

● 1 pound ground beef

● 1 egg

● 1 onion

● 2 cloves of garlic

● 1/4 cup bread crumbs

● 1 tablespoon tomato paste

● 1/2 bunch parsley

● 1 teaspoon paprika

● 1 teaspoon black pepper

● 1/2 teaspoon black pepper

● 1/2 teaspoon cumin

● 1/2 teaspoon baking soda

● Salt to taste

INSTRUCTIONS

● In a large bowl, combine the ground beef, egg, finely chopped onion, minced garlic, bread crumbs, tomato paste, chopped parsley, paprika, black pepper, cumin, baking soda, and salt.

● Mix well until all ingredients are thoroughly combined.

● Shape the mixture into meatballs and let them rest in the refrigerator for 2 hours.

● Fry the meatballs in a pan over low heat until they are cooked through and browned on all sides.

● Serve hot and enjoy!

SUMMER STEW

According to research from Assoc. Prof.

Onder Yayla and Prof. Semra Günay titled An Evaluation on Türkiye's Taste Geography, there are 15 different stew recipes in Türkiye.

INGREDIENTS

SERVICE IS FOR 4 PEOPLE

● 300 g large-diced lab meat

● 1 onion

● 4-5 cloves of garlic

● 1 handful of green beans

● 2 medium size artichokes

● 1/2 leek

● 1 zucchini

● 3 peppers

● 3 tomatoes

● 1 Tbsp of lemon

● pinch of sugar

● Hazelnut oil or olive oil

● Water, Salt

By Deniz Orhun

Cook leeks, green beans and artichokes in your steam pot for 8 minutes. Place the meat in a pre-heated stainless-steel pot, with the fatty side of the meat facing the pot, without oiling the pot. The meat will stick. Do not touch it. When the surface of the meat is cooked, it will detach itself from the surface of the pot.

When all the meat is cooked, set the meat aside. Squeeze lemon on top. Set aside. Cook the onion in a little bit of water. The remaining fat from the meat will mix in the water, and your onions will be delicious. By cooking first the meat and setting it aside, we prevent it from not being boiled in the water left

by the onion; the meat will remain soft. When the onions are about to become translucent, add a pinch of sugar and let them caramelize a little. When the onions have absorbed their water, add hazelnut oil and sauté garlic, tomatoes, green beans, artichokes, leek, zucchini, and peppers, respectively. Add the meat back. Add some water, adjusting the salt as desired. Cover the pot; do not cook too much. 15 minutes will be enough.

You will see the difference in taste because you steamed the green beans and artichokes a little beforehand. Water-soluble vitamins will not dissolve away.

Small portions are always ideal for your health!

Enjoy your meal!

TURKISH RESTAURANTS

BAKERIES

FAIRFAX BAKERY

Atilla Ozdemir 11211 Lee Hwy j Fairfax, VA 22030 (703) 277-9999 www.fairfaxbakery.com

CAFES

CAFE GEORGETOWN

Emel Bayrak Adduci 3141 N St NW Washington, DC 20007 (202) 578-0252 www.cafegeorgetown.com

GEORGETOWN GOURMET

Seyhan Duru 3421 M St NW Washington, DC 20007 (202) 337-4455 www.georgetowndcgourmet.com

JANTI CAFE

Sercan Ozturk 1826 Wisconsin Ave NW Washington, DC 20007 (202) 450-4985 www.thejanticafe.com

RESTAURANTS

AGORA RESTAURANTS | 

Betul and Ismail Uslu TYSONS

7911 Westpark Dr. McLean, VA 22102 (703) 663-8737 www.agorarestaurants.net/tysons

DUPONT CIRCLE 1527 17th St NW Washington, DC 20036 (202) 332-6767

www.agorarestaurants.net/dc

SEE AD ON PAGE 47

AKIVVA GRILL

Akif Gezgic

2921 S Glebe Rd Arlington, VA 22206 (703) 888-2185 www.akivvagrill.com

ala - RESTAURANTS | 

Celal Gulluoglu ala | DC 1320 19th Street NW Washington, DC 20036

ala | Bethesda 4948 Fairmont Ave Bethesda, MD 20814 www.ala-dc.com

SEE AD ON PAGE 37

ANATOLIAN BISTRO | 

Cemal Kulak

13029 Worldgate Dr Herndon, VA 20170 (703) 481-8080 www.anatolianbistro.com

SEE AD ON PAGE 61

BAKU DELICIOUS

Sevda and Gunduz Tahirli 3900 Pickett Rd, Suite C Fairfax, VA 22031 (703) 503-3003

BALKAN GRILL

5902 A North Kings Hwy Alexandria, VA 22303 (703) 329-3303 www.mybalkangrill.com

BEIRUT BUTCHERY AND CAFÉ

Ahmet - Abir Rababeh 407 Maple Ave W Vienna, VA 22180 (703) 938-3663 / (703) 938-4000 www.beirutcatering.net

BOREK G

Turkish Mom’s Cooking Huseyin Kaygusuz 315 S Maple Ave Falls Church, VA 22046 (571) 230-6821 www.borekg.com

BISTRO CACAO

French Cuisine

Harun and Yavuz Bolukbasi 316 Mass. Ave NE Washington, DC 20002 (202) 546-4737 www.bistrocacao.com

CAFÉ DIVAN

Cavit Ozturk 1834 Wisconsin Ave NW Washington, DC 20007 (202) 338-1747 www.cafedivan.com

CAZ BAR

Haluk Kantar

9400 Snowden River Parkway Columbia, MD 21045 (410) 528-1222 www.cazbar.pro

CIGKOFTECI METIN

Metin Ay 11204 Providence Creek Ct Richmond, VA 23236 (804) 550-6208

DENTON DINER

Ozlem Sen 42 Denton Plaza Denton, MD 21629 (443) 448-7258 www.dentondiner.com

TURKISH RESTAURANTS

DCA CAFE

9610 Good Luck Rd

Lanham, MD 20706 (301) 459-0282 www.dcacafe.com

EAST WEST CAFE

Mehmet Coskun

Clarendon 3101 Wilson Blvd Arlington, VA 22201 (571) 800-3905 www.ewcafe.com

Tenleytown 4619 41st St NW Washington, DC 20016 (202) 885-9042

Tysons

1992 Chain Bridge Rd Tysons, VA 22102 (703) 712-7828

EFESUS MEDITERRANEAN CAFÉ | 

Esin and Cemal Kulak 20937 Ashburn Rd #125 Ashburn, VA 20147 (571) 831-3521 www.efesuscafe.com SEE AD ON PAGE 55

ISTANBUL BLUE RESTAURANT

Ismet Gezgec 523 Maple Avenue W Vienna, VA 22180 (703) 938-8948 www.istanbulbluerestaurant.com

ISTANBUL GRILL VA

Turgut Yigit 4617 Wilson Blvd Arlington, VA 22203 (571) 970-5828

www.istanbulgrillvirginia.com

ISTANBUL GYRO AND KEBAB

723 Monticello Ave Norfolk, VA 23510 (757) 314-1122

http://istanbulgyro.restaurantwebexpert.com/

ISTANBUL KITCHEN

Feride Ozkan

7935 Tysons Corner Center Tysons, VA 22102 (571) 216-5893 www.istanbulkitchenva.com

KAZAN RESTAURANT

Zeynel Uzun 6813 Redmond Dr McLean, VA 22101 (703) 734-1960

www.kazanrestaurant.com

KERVAN KEBAB HOUSE

1757 Parkview Dr Chesapeake, VA 23320 (757) 233-9350 https://kervankebabhouse.food96.com

LARRY’S HOMEMADE ICE CREAM

Esen Cenkci 1633 Connecticut Ave NW Washington,DC 20009 (202) 234-2690 www.larrysicecreamdc.com

LEILA’S MEDITERRANEAN GROCERIES

5045 Virginia Beach Blvd, Unit #108 Virginia Beach, VA 23462 (757) 644-6912

https://leilasmediterraneangroceriesanddeli. square.site/

LEZZET RESTAURANT

Abuzer Gözübüyük Centreville 13850 Braddock Rd #E Centreville, VA 20121 (703) 543-2424 www.lezzetva.com

Vienna 262 Cedar Ln Suite F&G Vienna, VA 22180 www.lezzetvienna.com

MAYA BISTRO

Imam and Telli Gözübüyük 5649 Lee Hwy Arlington, VA 22207 (703) 533-7800 www.bistromaya.com

MEDITERRANEAN GOURMET MARKET

George Azar 6116 Franconia Rd Alexandria, VA 22310 (703) 971-7799

MEZÈ RESTAURANT

Suleyman Gunes 2437 18th St NW Washington, DC 20009 (202) 797-0017 www.mezedc.com

OTTO TURKISH STREET FOOD

Ali Sevindi and Haldun Turgay 111 W Water St Charlottesville, VA 22902 (434) 328-8786 www.otto-cville.com

OTTOMAN KITCHEN

4300 Chantilly Shopping Center #1N Chantilly, VA 20151 (571) 287-7278 www.ottomankitchen.us

OTTOMAN TAVERNA

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ROSEMARY’S THYME BISTRO

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EDUCATION MANAGEMENT STRATEGIES FOR POST-DISASTER RECOVERY IN TÜRKİYE

Following the devastating earthquakes in Türkiye, MoNE prioritized protection, reintegration, and equity in education, transforming schools into shelters, ensuring learning continuity, and enhancing educational quality for affected students.

By Ali Kılıçlıoğlu

The devastating earthquakes that struck Türkiye on February 6, 2023, profoundly impacted millions of citizens, including 3.6 million students and nearly 210,000 teachers across ten affected provinces. In the wake of such disasters, maintaining access to education becomes paramount, providing stability, support, and a sense of normalcy for affected children. This article explores the comprehensive approach adopted by the Ministry of National Education (MoNE) to manage education amidst the aftermath of the earthquakes, focusing on three critical

steps: protection, reintegration, and equity enhancement.

Step One: Protection

Immediately following the disaster, MoNE leveraged all available resources to ensure the safety and well-being of affected populations. Schools capable of accommodating displaced individuals were swiftly transformed into shelters, providing for those in need. The AKUB (Search and Rescue Unit), operating under MoNE, was pivotal in delivering rapid assistance across the affected regions. Additionally, vocational education institutions were crucial in producing essential supplies, including

millions of meals and providing psychosocial support to over 2.71 million children and parents.

Step Two: Back to Education

Recognizing the urgency of restoring educational services, MoNE implemented innovative measures to facilitate learning in makeshift settings. Teachers conducted classes in tents, containers, and modular classrooms, ensuring continuity in education amidst challenging circumstances. The establishment of a "mobile science center" and "support, game, and activity tents" further enriched the learning experience for students. MoNE facilitated the seamless

transfer of over 250,000 students to schools in unaffected areas, ensuring equitable access to education for all, regardless of their location or financial status. Moreover, proactive measures, such as the construction of Mehmetçik tents and careful school reopening management, minimized disruptions to the learning process.

Step Three: Improving Equality

Beyond restoring access to education, MoNE prioritized enhancing the quality and inclusivity of educational opportunities for all students. The distribution of millions of textbooks and supplementary resources, coupled with the utilization of the EBA digital education platform, ensured continued access to learning materials. Scholarships

were provided to students who lost their families in the earthquakes, offering vital support during their academic journey. MoNE's focus on teacher training in psychosocial support and trauma-informed teaching practices further underscored its commitment to holistic student wellbeing. Additionally, free summer school programs were implemented to address learning gaps and promote academic progress among students in the most affected provinces.

The proactive and multifaceted approach adopted by MoNE in managing education post-disaster in Türkiye serves as a testament to the resilience and dedication of the education system. By prioritizing protection, reintegration, and equity enhancement,

MoNE not only ensured the continuity of education but also fostered a supportive environment conducive to the holistic development of students. ■

Born in Istanbul with roots in Artvin, Ali Kılıçlıoğlu embarked on his academic journey in 2009 at Galatasaray University, focusing on Digital Diplomacy. His career includes pivotal roles at COJEP International in Strasbourg, enhancing Turkish cultural visibility in Europe, and at SETA Foundation, exploring Turkish Media and Polarization. As project manager for the "Istanbul Youth Capital" initiative and later at Türk Telekom, he led significant advertising and digital projects. His achievements continued at Istanbul Airport, winning recognition in advertising competitions. In 2022, Kılıçlıoğlu joined the Ministry of National Education as an advisor, spearheading digital education projects like DİYALEKT, MET-UP, and HEMBA, before his 2023 appointment as Education Attaché in Houston.

CRAFTING AN ENRICHING SUMMER FOR YOUR CHILD: 9 ESSENTIAL TIPS TO BEAT TABLET CRAVINGS

Provide opportunities for unstructured play during the summer to foster creativity and let children explore and experiment with their interests at their own pace.

By Burcin Ogrenir, PhD

As the end of the school year approaches, children are eagerly counting down the days until they can enjoy their free time. For many, this could translate into endless hours on tablets or computer games, posing a constant challenge for you as a parent. However, if we establish early on that summer is not just a break from school routines but also an opportunity for growth and development, it will be easier to manage tech cravings. It is also crucial to strategically plan or semi-plan summertime activities that prevent the dreaded "summer slump” and enrich your child’s growth and development in engaging ways. Here is a guide to making this summer a memorable and enriching period for your school-aged child:

01

Make the Plan Together: Children of any age can benefit from having a say in their summer schedule. This gives them a sense of responsibility and makes the activities more enjoyable. Start by asking what they love to do and what they are curious to explore. Do not overcrowd their summer schedule. A good formula might include dividing the day into thirds: one third for structured activities, one-third for unstructured time (which does not include technology), and one third for screen time, including iPad, phone play, computer games, and watching TV (totaling 1-3 hours depending on their age).

02 Provide Engaging Learning Opportunities: To prevent summer learning loss, integrate educational activities that do not feel like school. This could be through

baking together where they are expected to use their math and science skills, interactive science kits, reading challenges based on their interests, or math games you can play together as a family. The goal is to integrate learning into everyday life in a meaningful and fun way so your child remains engaged without feeling overwhelmed.

03 Value of Summer Trips to Türkiye: For Turkish-American families, visiting Türkiye is a great opportunity for children to learn the language and customs. To make these trips nurturing for your child's growth, ensure they socialize with peers and older relatives. Balance their preferences with yours to make the experience enjoyable and culturally enriching, which they can look forward to in the future. If traveling is not an option,

look for local or online cultural programs offering language lessons and exposure to Turkish customs.

04

Playtime as They Wish: School often dictates structured learning, which can stifle curiosity and creativity. During summer, provide opportunities for unstructured play to foster creativity and let children explore and experiment with their interests at their own pace, whether it is building a fort, playing in the backyard, or daydreaming.

05

Time for School Subjects: The summer slump, where children may forget some learning they had in certain subjects, is widespread and can be challenging when the child returns to school. On the other hand, your child might already be very strong in certain academic areas and may benefit from extra challenges. So, summer does not mean leaving all math, reading, writing, and other subjects behind. Use summertime wisely to help them with areas they struggle in or to support further the subjects in which they are advanced. This can be achieved by allocating weekly time, such as 3 days a week for 2-3 hours each, for the subjects they need to focus on. They can self-study with books or

Introduce new responsibilities for children inside and outside the house during the summer, ensuring expectations are clear and realistic to help them feel useful and accomplished.

other materials, or you can help them. If necessary, hire a tutor or find educational camps that focus on these subjects but maintain a balance that does not detract from the summer’s spirit of ease and enjoyment.

06

Plan Physical Activities: One of the challenges parents face today is the limited time children spend playing outdoors. However, physical play is essential for your child’s health and well-being. If your child naturally enjoys activities like climbing in parks, riding their bike, or playing soccer, that is great. Make sure to allow at least 2 hours each day for these activities. However, if they are reluctant to go outside, it may be helpful to enroll them in sports camps, swimming lessons, or dance sessions. This is not only crucial for their physical growth and keeping them away from tablets, but it also helps them learn teamwork and resilience.

07

Creative Activities and Arts: For those inner artists, school time may offer only limited opportunities for fostering creativity. Early age is crucial for artistic development. During the summer, provide them with materials or other opportunities where they can express themselves through different art mediums. This could include improvised activities such as karaoke sessions, dancing and recording themselves, or drawing with a new set of brushes. However, if they are still determining their artistic inclination or to improve them further, consider enrolling them in art classes, music lessons, and craft workshops where they can experiment and hone their skills.

08

Give them accountability: During the summer, check in with your child about how the plan works and make necessary adjustments. Summer is also a great time to introduce new responsibilities for children inside and outside the house. Depending on their age, they can take on responsibilities

such as cleaning a specific area, caring for pets, or helping you prepare breakfast in the morning. Whatever you decide together, ensure the expectations are clear and realistic. For example, your 17-year-old can prepare breakfast for you but only some days. Or your 7-year-old can tidy up their room but only on days when they have enough time at home. Ultimately, children appreciate feeling useful but are calm. That is why they can also benefit from tasks outside the home, such as volunteering at an animal shelter or helping a neighbor with a small task.

09 Your goal is to create a memorable summer: Before your child leaves home for college, each summer you spend together builds a foundation for your family's history, full of cherished memories. As your schedule allows, make sure to spend time individually with each child and together as a family during the week. These small moments are crucial for bonding. As a family, you can plan annual activities like camping trips, beach days, or family nights where you watch movies or play games together. These experiences create lasting memories and give children a sense of continuity and belonging.

By following these seven tips, you can craft a summer that balances education with excitement, challenges with creativity, and all the while deepens family bonds. Make this summer count! ■

Dr Burcin Ogrenir, a family and parenting coach and the director of the April Institute, specializes in child development, personal growth, family dynamics, and education. She pursued her graduate studies in clinical psychology and early childhood education from Penn State University. As a former assistant professor at the City University of New York, her influence reached international audiences through her teaching and scholarly presentations. Dr Ogrenir's mission centers on serving diverse populations, making knowledge in child development, family relationships, and personal wellbeing accessible to all.

PHOTO BY LJUBA PHOTO

PHOTO BY ISTOCKPHOTO

TALK OF THE TOWN…

AN ARISTOCRATIC WIFE FIRST, A BOXING LEGEND NEXT

With her mesmerizing mezzo-soprano voice, Madame Bey was the only woman in the Turkish Legation who spoke English and played an important role in Sıdkı Bey's entry into high-level political and diplomatic circles in Washington.

By Mehmet Ali Munir

On November 11, 2021, Madame Bey was inducted into the New Jersey Boxing Hall of Fame.

The reason was no secret to boxing enthusiasts and was long overdue. She was running a training camp in Chatham Township, New Jersey, which hosted twelve world heavyweight champions and seventy-eight International Boxing Hall of Fame inductees.

One can also find a new combined monumental headstone for Madame Bey and her husband Sidki Bey at the Fairmount Cemetery,

dedicated with a significant donation by the Turkish Consulate General office in New York City, where Sidki Bey, who had been the Consul General for six years in his diplomatic career.

There is indeed an exciting story behind these two seemingly separate events, combining the lives of an olive-skinned, darkhaired girl and a blue-eyed young blond man, two people born in Ottoman Türkiye, and how they ended up on this side of the Atlantic, moving between Washington, DC, New York City, and a New Jersey Township.

Madame Bey was born as Hranoush

DURING THE 1900S, TURKS

AND

ARMENIANS IN THE US LIVED CLOSE TO EACH OTHER AND

EVEN

ARRIVED IN THE SAME TOWNS.

Although it may be suggested that Muslim immigration took place only after 1900, the Ottoman legation in Washington reported as early as 1892 that there were "considerable numbers" of Muslims among Syrian immigrants. The report stated that the total was some 200 and that they were to be found in Massachusetts, Michigan, and St. Louis, Missouri (it did not mention New York or other large eastern cities where many more Muslims had settled); it noted mainly that ten Muslims from Kharput had recently come to Worcester, Massachusetts, and that one of these was an imam (religious leader) who had come to work with his sons already in the country. Significantly, the report mentions the fact that in many cases, Muslims preferred to pass particularly as Armenians, whose living habits were like those of other Anatolians and who often spoke Turkish as a first language in the hope of gaining easier acceptance in the US and avoiding trouble with the Ottoman government.

Letter of 20 November 1892, signed by Legate in Washington, DC, Mavroghenii, (1887-1896) a Phanariot Ottoman Greek.

The Ottoman Emigration to America, 1860-1914 Kemal H. Karpat International Journal of Middle East Studies, Vol. 17, No. 2 (May 1985), pp. 175-209 (35 pages).

Agaganian to an Armenian father and a French mother in 1881. Between music training in Italy and attending The American College, she met her future Turkish husband Mehmed Sidki in Old Constantinople. Their families quickly opposed this romance. The unexpected help came when Sidki was offered, and he accepted the Secretary of the Imperial Ottoman Embassy in Washington, DC post. They left for America, were later married, and settled into Washington's diplomatic life, where traditional restrictions did not apply to the Christian wife, Madame Bey.

Ali Ferruh Bey became the Ambassador (1898-1901) a year after Sidki Bey took office. He had just gotten married and arrived alone, leaving his new wife in Istanbul instead of a honeymoon. Madame Bey welcomed Ali Ferruh Bey at the magnificent Ottoman Embassy in the famous Dupont Circle, 1818 Q Street, and, as the master of the building, conveyed all the information that would help him in his new life. Probably being called Bey, the Ottoman Turkish title, she joked that the Americans thought all Embassy members were relatives.

A year later, Ali Ferruh Bey broke the Embassy rule of not taking their Muslim spouses abroad and managed to bring his sister and his wife, who was said to be very beautiful and played the piano and oud, to Washington. Kuneralp concluded that he was "obviously a man of resources".2 This was the first time a Muslim woman at the embassy level had stepped onto US soil; however, she was restricted to attending women-only events in Washington.

Sitki Bey, like most Ottoman Ambassadors and diplomats, spoke French as their native language. With her mesmerizing mezzosoprano voice, Madame Bey was the only woman in the Turkish Legation who spoke English and played an important role in Sıdkı Bey's entry into high-level political and diplomatic circles in Washington. She spoke seven languages and, the young girl quickly became a popular diplomatic hostess in the Capital. With her ability to easily connect with people and her operatic talents showcased in many events, she developed a close relationship with President and Mrs. William McKinley. The McKinleys requested that she sing " The

Star-Spangled Banner" at the opening ceremony of the Pan-American Exposition in Buffalo, New York on September 5, 1901. She was just a few feet away from McKinley when he was assassinated.

Over the next several years, besides her diplomatic hostess duties, Madame Bey gave several concerts in Carnegie Hall and was asked to join the Metropolitan Opera, which she declined, possibly to please her husband.

In 1908 the nationalistic movement of "Young Turks" seized government control. Sidki Bey threatened to leave the diplomatic service, but he was offered the post of consul general in New York, which he accepted. He served in

this position for another six years. When Ottoman Türkiye entered World War I on the side of Germany, he was ordered to Berlin. Handing in his resignation, Sidki, the longest-serving Ottoman diplomat in the US, and Madame Bey, remained in America and became citizens.

In 1915, they purchased a 30-acre farm on River Road, while Sidki and long-time friend Ihsan Karadag entered the oriental rug business. In the post-Great War period, a rug shipment lost at sea at a cost of $200,000 bankrupted their enterprise.

Madame Bey helped in the rug business, but she most enjoyed her new boxing endeavor. This time, she did not listen to

■ Madame Bey

IT HAPPENED HERE

On November 11, 2021, Madame Bey was inducted into the New Jersey Boxing Hall of Fame. She was running a training camp in Chatham Township, New Jersey, which hosted twelve world heavyweight champions and seventy-eight International Boxing Hall of Fame inductees.

Sitki Bey’s objections, establishing her boxing training camp in the 1920s and making it a home to professional boxers who had trained there for decades. Madame took in prizefighters to train for their upcoming fights from world-class Madison Square Garden to minor arenas. Local author and historian Gene Pantalone chronicled her fascinating story in his 2016 book1 , Madame Bey's: Home to Boxing Legends. John T. Cunningham, in his book Images of America, writes: "Undoubtedly,

On an interesting note, the Bays’ son Rustem Bey, was the first Turk born at the Embassy grounds, technically, on Turkish soil in 1898.2

the best-known portion of Chatham Township before World War II was Madame Bey's training camp for professional prizefighters."

Sidki Bey died of heart disease in 1937. Madame Bey passed away five years later, on January 30, 1942, of a heart attack. Following Madame Bey's death, ownership and operation of the camp went to Ihsan Karadag. The business remained successful for another decade, closing in the early sixties and being sold in 1969.

Rustem married Mildred High of New Providence in 1925 and had two daughters, Bette Ann and Muriel. He became the first and only Police Chief of Chatham Township from 1941 to 1953. He passed away in April 1961 at age 62.3 ■

Reference:

1. Pantalone, Gene (2016-09-16). Madame Bey's: Home to Boxing Legends. Archway Publishing. ISBN 9781480836457

2. Kuneralp, Sinan. "Ottoman Diplomatic and Consular Personnel in the United States of America, 1867–1917." In: Criss, Nur Bilge, Selçuk Esenbel, Tony Greenwood, and Louis Mazzari (editors). American Turkish Encounters: Politics and Culture, 1830–1989

3. Excerpt: “… “Madame Sıdkı Bey's life in her first years in Washington became beautiful with the birth of the little American Turk, Rüstem Bey. Mr. Rüstem is currently 12 years old, an intelligent little boy who speaks three languages very well. He was the first Turkish baby born at the Washington embassy. This happy event occurred on July 9, 1898, under the American and Turkish flags.”

Turkish Diplomatic Life in Washington, Under the Old Regime by Madame Bey (anonymously)

Publisher: Cochrane Publishing Company, Tribune Building, 1910, 61 pages

Mehmet Ali Munir is a Balkan Turk who has lived in Canada and the US for 45 years. He researches Turks in America and writes about local history.

■ Hon. Sitki Bey / Former Secretary of the Imperial Ottoman Embassy at Washington, DC

sk@studiocreativeedge.com

WHY STARTING YOUR OWN BUSINESS COULD BE YOUR BEST FINANCIAL MOVE

Given the recent financial updates, it is a great time to discuss why putting your money into a savings account might not be the best move right now. With the US debt skyrocketing and inflation rising, it is getting tougher to watch your hard-earned money lose value.

By Oguz Konar

Given the recent financial updates, it is a great time to discuss why putting your money into a savings account might not be the best move right now. With the US debt skyrocketing and inflation rising, it is getting tougher to watch your hard-earned money lose value. Plus, many of us might not have enough saved up for retirement. So, let us dive into why starting your own business could be a more innovative way to secure your financial future.

What is Going on With the Economy?

Our national debt and deficit are growing faster than ever, which can shake up our economy. Inflation has also jumped recently, which means the money in your pocket buys less than it used to. If you are saving money the traditional way, it is likely not keeping up with

how fast prices are rising, so you are losing out over time.

Retirement Savings Are not Enough

It is becoming more obvious that many people will run short on their retirement funds. Relying just on savings or retirement accounts is not reliable anymore, especially with the economy's current state.

Why Think About Starting Your Own Business?

Considering these economic issues, launching your own business can really stand out as a better choice. Here’s why:

1. Make More Money

Running your own business could bring in much more money than what you would make just letting your cash sit in a bank. You can find ways to earn far beyond what typical investments and savings accounts offer.

2. You are in Charge

When you run your own business, you call the shots. You decide how to make and spend money, and you are not stuck depending on a paycheck that might not keep up with inflation.

3. Build Something Valuable

Your business is not just about income. It is an asset that could grow in value, something you might sell one day or pass down to your kids.

4. Save on Taxes

Business owners often get breaks on taxes. You can write off expenses like travel, meals, and even your home office, saving you a lot of money compared to being an employee.

How to Get Started

Starting your business can feel like a big step, but it can be manageable. There are tons of tools and communities to help you get off the ground, especially for first timers.

Wrapping Up

With the way things are going with inflation and retirement uncertainties, starting your own business is not just a way to make money. It is about taking control and building a secure future for yourself and your loved ones. So why not give it a shot? You might discover a new passion that turns into a profitable business.

Let us start your business journey. You are not alone in this; there is no better time to take that first step towards a better financial future. ■

has been featured in many publications such as Forbes, Inc., USA Today, and Entrepreneur Magazine for the work he has done in the lending industry. His company, Business Lending Blueprint, has made the Inc5000 list (America's Fastest Growing Private Companies) 2 years in a row. His videos and educational materials have been seen by more than 20 million people. Find out more about his work here

Oguz Konar

İSTANBUL MODERN ART A NEW LANDMARK BUILDING IN İSTANBUL

The new museum building of Istanbul Modern has been included in the "Works of Wonder" list for 2024, curated by Architectural Digest, showcasing exceptional examples of architecture and design from around the world.

By Erol Güler

The New York Times described this new landmark of İstanbul as follows: ”The new Istanbul Modern museum is a study in contradictions: It provides stunning views across the water of the Hagia Sophia Grand Mosque on the European side of this city and to Asia to the east, but at first glance, it looks, simply, like a spiffy stack of waterfront containers. And both of those aspects of its design are the point.”

MUSEUM BUILDINGS

There is an old familiar saying that states it is only what is inside that matters, but that does not quite apply to museum buildings. There are several museum buildings worldwide, and the museum building captivates and enchants its visitors, along with its collections and exhibitions. Such museum buildings blur the line between art and architecture; they look unlike

anything we have encountered. Frank Lloyd Wright's Guggenheim Museum is one of the best examples of such a museum building. The Guggenheim is now among the most wellattended tourist destinations in New York, and many people regard the building as a work of art. Another stunning example is the Louvre Museum. It was constructed as a palace and has remained largely unchanged as a structure for centuries. In 1981, a glass pyramid that lies at the center of the gigantic plaza was added as an entrance structure, and it is now considered a classic. One of the more recent examples is the most striking building on the National Mall in Washington, DC,. the National Museum of African History and Culture, designed by David Adjaye to create the museum almost like a monument.

Istanbul's most prominent museum buildings were the İstanbul Archeological Museum and the Topkapı Palace Museum. İstanbul Archeological Museum was established by

the famous Turkish painter Osman Hamdi Bey. Besides housing about a million artifacts from various cultures brought from the imperial lands, the museum is a gorgeous example of Neoclassical Architecture in Istanbul. The Topkapı Palace Museum is another unique museum that every tourist in İstanbul visits, sometimes to see the valuable collections but probably more to see the palace itself. The construction of the Topkapı Palace was initiated by Sultan Mehmed II, and the construction work began in 1459. The palace was subject to many expansions, additions, and modifications by successive Ottoman rulers. The palace reflects the architectural style of its time, consisting of several buildings, courtyards, and gardens. Gardens with geometrical designs of flower and vegetable beds combined with fountains and pools reflect the traditional Muslim love of nature and symbolic derivation connected with the aspiration for gardens of paradise.

There are several museum buildings worldwide, and the museum building captivates and enchants its visitors, along with its collections and exhibitions.

İSTANBUL MODERN

Founded as Türkiye's first modern and contemporary art museum, Istanbul Modern opened its doors in 2004 in the warehouse building no. 4, built on the edge of the Bosporus, what was then called Tophane Rıhtımı. The museum's founding sponsor was the industrial group Eczacıbaşı. The new museum building was constructed at the same location as part of a larger waterfront redevelopment scheme named Galataport.

The museum’s vision is to show the country’s past and present through art. The works of many of the artists featured in its galleries, seen together, form a sort of tapestry of Turkish life, culture, and art since the demise of the Ottoman Empire following World War I and the country’s founding as a modern republic 100 years ago.

THE NEW ISTANBUL MODERN MUSEUM BUILDING

The new museum building, which is in the exact location as the old building, was put into service last May. Istanbul Modern's new building was built with the joint contribution of the museum's founding sponsor, Eczacıbaşı Group, and its main sponsor, Doğuş GroupBilgili Holding. The main contractor of the structure was the renowned Turkish construction company Yapı Merkezi.

One of the world's leading architectural offices, the Renzo Piano Building Workshop, designed the building. Renzo Piano designed some of the world's leading culture and arts institutions and museums. One of his most famous designs is the “Centre Pompidou” art museum in Paris, France. The choice of materials in Istanbul Modern's new building was limited to concrete, steel, and glass, ensuring that this new building had an industrial character like the old warehouse building.

The building, which is a candidate to be one of the most qualified buildings in Istanbul, was designed with inspiration from the sparkling waters and light reflections of the Bosporus. And rightfully, the new museum building of Istanbul Modern has been included in the "Works of Wonder" list for 2024, curated by

Architectural Digest, one of the world's leading architecture and design magazines showcasing exceptional examples of architecture and design from around the world. Architectural Digest’s annual “Works of Wonder” list includes 18 remarkable structures from all corners of the globe such as The Sphere in Las Vegas, the Royal Collections Gallery in Madrid, and the Simose Art Museum in Hiroshima. Istanbul Modern is also selected as one of the “Top 20 Cultural Hot Spots” by the esteemed editors of National Geographic

STRUCTURE

The 5-story Istanbul Modern, with a usable area of 113,000 square feet, contains large

exhibition halls, multi-purpose spaces, offices, and places that enable education, different cultural events, and commercial activities. The building rises on a grid system of 8.4 x 8.4 meters. The main loads are carried by reinforced concrete columns supported by steel elements to withstand earthquakes.

Circular columns and mechanical chimneys on the ground floor create a kind of architectural landscape. The circular cross-section of all these building components softens the transitions between light and shadow. At the same time, the differences between light and dark areas are not sharp, contributing to creating a bright and safe atmosphere.

The painted steel pipe profiles that form

the cross connections were detailed by taking possible earthquakes into consideration, and were chosen to provide a transparent design without the need for large mass cores. The design focused on developing an innovative solution that will enable architectural design decisions.

SPACES PROVIDED

The spaces designed for cafes, shops, libraries, information points, and training workshops on the ground floor surround the main lobby on this floor. The transparent glass fence under the main mass of the building provides sheltered volumes for educational workshops, including children's workshops, as well as areas where the sculptures will be exhibited outdoors.

The main staircase, located in the large opening in the center of the lobby, connects the museum's public areas. The building’s open staircases invite visitors to the upper floors from the lobby and then again to the rooftop, where a reflecting pool has already become a popular hangout for the chatty Bosporus seagull crowd.

Designed with an elegant yet industrial approach, the staircase's main support was made of steel, the steps were concrete, and the railings were glass.

The foyer areas on the upper floors offer

visitors a combination of park and sea views. Window openings, which enable the building to establish constant visual interaction with its surroundings, help visitors understand their position inside as they move through the building.

The photography gallery, short-term exhibition hall, employees' offices, and training and event rooms are located on the first floor.

The second-floor hosts collection and temporary exhibition halls of 35,000 square feet. On the 2. floor, both permanent and temporary galleries are open and flexible, with a concrete column structure that defines the industrial character of the space. The polished and exposed concrete used on the floors and columns creates a flexible space that makes it easier to focus on the exhibited works of art.

The glass volume reached by the staircase rising from the second-floor foyer area opens to the observation terrace of 7,000 square feet. This area, on a shallow water layer that completely covers the structure, enables an extraordinary experience where the reflection of the city on the water and the sea right next to the structure come together.

Along the south façade is the Istanbul Modern restaurant, which offers a breathtaking view of the Bosporus from an outdoor terrace and which, during the evening hours, also benefits from artificial lighting provided

by several luminaires that complement the general lighting provided by Front Light. This restaurant reflects the culture of İstanbul emphasizing that culinary art is an inseparable part of Bosporus.

THE FACADE OF THE BUILDING

The facade of the building is covered with three-dimensionally shaped aluminum panels on the ground floor with a transparent design. The reflections of sunlight coming from the water, which changes at all hours of the day, create games of light and shadow on these surfaces. The first and second floors, where light is limited by being covered with panels, rise on consecutive reinforced concrete columns. The ramps and steps around the building connect the public spaces surrounding the building and the ground floor, creating meeting points with views of Tophane Park and the Bosporus.

There are approximately 300 panels of different sizes on the facade of the building. Panels that reflect the light of Istanbul transforming during the day create light games. Windows positioned instead of panels on the facade allow natural light to enter the exhibition spaces.

The building has exterior walkways and stairs. The total length of steel outdoor walkways and stairs is 1,500 feet. Designed as

escape routes, these areas also serve for public use during building maintenance and special events. To remain true to the industrial character of the project, the structure of the walkways is made of painted steel. The galvanized floor grid filters the light falling on the horizontal walkways, illuminating the façade panels and adding depth to them.

GREEN BUILDING FEATURES

User comfort and sustainability permeate the design of Istanbul Modern, including essential energy efficiency elements such as triple-glazed windows to deflect external heat and introducing renewable energy supply, such as photovoltaic panels, generating about 7% of the building’s electricity. To deliver a comfortable user experience, the museum’s galleries are equipped with a variable air volume system (VAV) and building management system (BMS), which ensure an energyefficient operation.

A centralized seawater plant serves the entire complex—including the Galataport— acting as both the cooling and heating systems of Istanbul Modern. This renewable energy source, which eradicates the use of air-cooled chillers and considerably reduces the building's carbon footprint and water consumption, complies with the energy efficiency requirements of local and European codes.

TO CONCLUDE

Renzo Piano, the main architect of the project, states: “Istanbul Modern's new building is like a sea creature that has just jumped from the waters of the Bosporus... It rises from the ground, defying gravity, thus establishing a relationship with its transparency between the sea view on one side and the park on the other side, as well as the Galata district, which dates back to the Middle Ages. We created multiple planes by designing a space that hangs in the air, with nothing obstructing the view. Thus, we wanted to add another strong quality to the project. On the ground floor, some columns give a feeling of depth, like tree trunks in a forest. We go up to the first and second floors and the terrace. When we look south here, we reach the water pool integrated with the waters of the Bosporus and the infinity defined by light. In the north, there is a park and a city. All components of the city come together here...”

EXHIBITIONS

In this article, emphasis is placed on the building of Istanbul Modern. However, it must be stated that the exhibitions strongly reflect the goals set out by Atatürk in his famous speech on the 10th anniversary of the Republic, where he said: “We have accomplished great things in a short time. The greatest of these works

is the Republic of Türkiye, whose foundation is Turkish heroism and high Turkish culture. We will raise our national culture above the contemporary level of civilization. I must also emphasize that one of the historical characteristics of the Turkish nation, which is a high human society, is to love fine arts and excel in them.”

The Istanbul Modern presents a wide variety of works, from painting and sculpture to installation and video, from the early 20th century to today. Istanbul Modern’s permanent collection features Türkiye’s evolution of modern and contemporary art by showcasing prominent artists' works chronologically. It showcases this process's social, cultural, economic, and political dynamics. The permanent and temporary exhibitions by distinguished representatives of contemporary art from Türkiye will be covered in one of the future articles. ■

Erol Guler, PhD, is the co-owner of GT Consultants LLC in Virginia. Previously, he was the co-owner of the ELC Group in Istanbul, Türkiye, for 20 years, which was acquired later by the global consulting engineering firm Royal HaskoningDHV. He has served as the principal geotechnical engineer to more than 200 projects in Türkiye and many different countries. He is also a retired professor from Bogazici University where he dedicated 37 years. Since 2017, he has served as an affiliate professor at George Mason University.

BUILDING TEAMS

Business success requires a collective effort. It is the team and cofounder that drive success, with a strong culture and shared vision attracting top talent.

By Guclu Ozenci

In exploring tools, methodologies, and tactics for building sustainable and scalable technology ventures, we often overlook a vital aspect: the human element. This week, we focus on a critical topic—building teams, finding a cofounder, and leveraging third-party resources.

While many believe groundbreaking ideas or innovative technology are the key differentiators in tech businesses, history proves otherwise. The true determinant of success is execution. It is not the idea or the product that drives success—it is the team's ability to execute effectively. Consider the evolution of search engine solutions: while Alta Vista and Yahoo had their moments, it was Google's execution that propelled it to global dominance.

Business success requires a collective effort. Individuals can only partially execute a vision. It is the team that the founder assembles and the co-founder they attract that drives success. A strong culture and structure built around a shared vision and mission attract and retain talent capable of execution.

Entrepreneurship is inherently challenging, and technology entrepreneurship presents its own set of obstacles. A cofounder, while not mandatory, can provide a sense of security and stability in this journey. They support each other not only with knowledge but also emotionally. Cofounders should complement each other with different expertise and share the same values, creating a solid foundation for sustained success and a reassuring presence in times of uncertainty.

A high-performing, disruptive, and innovative team thrives on diversity. Individuals from diverse backgrounds and perspectives bring

fresh ideas and foster innovation. Embracing diversity is not just a buzzword, it is a powerful tool that fosters a culture of inclusion where all ideas are valued, making each member of the team feel integral to the tech industry and its future.

Successful disruptors often emerge from different backgrounds, questioning existing models and starting from scratch. Additionally, tech startups typically allocate a stock option pool to key employees, aiming to cultivate a team that sees themselves as company owners. A vesting equity structure can be implemented to mitigate risks associated with departures, ensuring equity is earned through dedication and expertise.

In conclusion, embracing the human element in technology ventures is paramount. By fostering solid teams, finding compatible cofounders, and leveraging diverse resources, we can unlock the full potential of our ventures and drive meaningful innovation in the tech industry.

Contact me for any tech and fundingspecific questions, accelerator opportunities at Founder Institute Accelerator (www.fi.co), or to attend our monthly founder meetup events. ■

Guclu Ozenci, a renowned technology entrepreneur, boasts a career marked by blending business needs with tech innovations. With roles at Cisco, HP, and Vodafone, he honed his adeptness in operations and relationship building. In 2013, he cofounded a B2B SaaS startup, leading it to a 2020 acquisition. Currently, as the managing director at the Founder Institute in Washington, DC, Ozenci focuses on aiding pre-seed startups. He is launching Axent Ventures, specifically supporting immigrant founders, by providing capital, networks, and expertise, reflecting his commitment to fostering entrepreneurial success. Learn more about Ozenci here.

HOW IS YOUR PERSONALITY SHAPED?

A high-performing, innovative team thrives on diversity. Embracing diversity fosters a culture of inclusion, making every team member integral to the tech industry's future.

By Melisa Gulsun Ozmen

If you defined your personality as an outfit, what kind of an outfit would it be? What color? Casual or smart? Your personality is the outfit of your soul which carries you throughout your life journey. It keeps you warm or cold, conforming, or non-conforming, thick skinned enough to hang in at difficult times or so thin-skinned that you throw the towel when life challenges you with more than you think you can handle. It is the shield you show to the outside world and the tool you use to interact with the real world. Have you ever wondered when and how you choose to wear that outfit over your naked soul? There are many approaches in psychology that explain how personality is shaped. The most common approach is Sigmund Freud’s psychodynamic approach, which

defines personality as formed by needs and desires largely operating outside awareness, factors that can cause emotional disorders. According to Freud, one’s personality is formed before the age of six depending on how caregivers respond to the psychosexual needs of the child. Even though many modern-day psychologists find Freud’s dependence solely on psychosexual desires as too primitive and insufficient to explain personality development, they accept that people’s personality traits are shaped and molded sometime before the age of seven depending on the environment they were raised, whether related to unconscious sexual desires or not. Other approaches hold that the factors that affect personality development are not only restricted to psychosexual desires, but also include factors such as family environment, culture, economic conditions, religious traditions

and even genetics. In general, it would not be wrong to say that personality is primarily shaped by the experiences a person faces during early childhood and then develops through later experiences of youth and adulthood.

Depending on the particular approaches to understanding personality, psychologists have developed a vast number of personality tests over the decades. Out of these tests, most researchers agree that the Big Five test, which measures a personality based on the five factors of openness to experience, conscientiousness, extraversion, agreeableness and neuroticism, is the most accurate. Each of these factors can be expressed with various adjectives as shown in the table. Another personality test is one based on Carl Jung’s approach and often recommended by researchers and professionals, the Myers–Briggs Type Indicator. The

Myers-Briggs test helps you to understand your behavior and personality preferences, provides career insights about which jobs you might find compatible with your personality and gives you an insight into how you communicate with others.

Personality tests in general allow us to measure our personality and give us an opportunity to compare the results with how we perceive ourselves. It is useful to try as many reliable tests as possible from different approaches and compare the results with our own perception of our personality to increase self-awareness level. It is critical to understand, however, that

results of personality tests do not necessarily genuinely define who we are, but they may reflect which traits we are using as characteristics of our personality in order to conform to and interact with the outside world. In some cases, we adapt our personalities to outside conditions, and we may think that we are really that person even though we are not. For example, think of an introverted person who is obliged to work at a corporation in a sales position which forces him to act as an extravert. He might mimic extravert traits in order to succeed at his job, and after a while he might think that he is a competent extravert, though he

High on trait Low on trait

Openness to experience imaginative down-to-earth variety routine independent conforming

Conscientiousness organized disorganized careful careless self-disciplined weak-willed

Extraversion social retiring fun-loving sober affectionate reserved

Agreeableness softhearted ruthless trusting suspicious helpful uncooperative

Neuroticism worried calm insecure secure self-pitying self-satisfied

(Adapted from Schacter, et al., 2021)

might not behave as an extravert if he was not obliged to. We may also adapt our personalities to imposed or unwanted external conditions. Conversely, a free and natural environment can encourage us to develop and improve our genuine personality traits. Social and cultural judgments also have a big impact on adjusting our personality traits to conform to what is accepted as normal in society. In her book Quiet: The Power of Introvert in a World That Can’t Stop Talking, Susan Cain describes how leadership and sales positions in corporations have been celebrated in American culture and regarded as a fulfilling way of earning a living in the thriving of corporatism in the US since the beginning of the 20th century. As a result, extraversion as a personality trait was put on a pedestal over its opposite, introversion, in the eyes of society. Because of this perception, many families have treated their child’s introverted personality as a flaw and forced the child to act like an extravert out of a concern with reconciling the child with societal norms and the needs of future life. Introversion, however, has many valuable traits such as creativity, insightfulness, and innovative and analytical thinking. No personality trait is superior or inferior to the other. They are just different colorful lights shining at different windows of life. The thing is to know which color of light a person has and how and where to shine his or her light. The point of personality tests is to reflect the color of this light on the test taker himself.

Even though some research on the Big Five model has shown that people’s personalities tend to remain stable and do not change throughout their lifetime, this is not actually true. If personalities never change, not even one personal growth, book would be written or sold, no therapies would work,

THE BIG FIVE FACTOR MODEL

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humans would never grow their personalities, actualize their potential, and thrive as their genuine self in life. If we stubbornly resist changing our negative or extreme personality traits, it shows we do not have a healthy personality type. If a personality is open to growth that means it is flexible as well. We may retain and nurture some of our core personality traits that are beneficial to our life journey, and at the same time, we can challenge and force ourselves to change some of our personality traits that are detrimental to our peace of mind, close relationships, and social interactions. For example, traits in your personality such as being worried or insecure, pitying yourself, or having low self-esteem that indicate high levels of neuroticism affect your relationships, daily life, and hence your mental and physical health negatively. Who is preventing you from taking action to diminish your neuroticism level to a functional level by going to therapy, trying relaxation methods, or reading self-help books, except yourself? Since your personality is mostly affected by outer circumstances such as family, culture, religion, or dependable perceptions, it cannot define who you are. It is always possible to sustain and nurture the beneficial traits and change and transform the detrimental traits of your personality if you are willing. Your personality is an outfit, not your soul or true self. You are more than just your personality. Keep in mind that you can always take the option of choosing an outfit that makes your soul feel comfortable! ■

Melisa Gulsun Ozmen is an economics graduate with two decades in Turkish business. She relocated to the US in 2018, seeking personal growth. Immersed in a distinct culture, she discovered inner transformation’s paramountcy, inspired by Osho’s wisdom. This revelation led her to the Transformational Life Coaching Program, graduating in 2020 and cementing her life's purpose. Melisa is a lifelong learner and coach, continuously exploring political science, psychology, and astrology, while also illuminating her journey of self-discovery and enlightenment through perpetual learning. Learn more about Melisa and visit her blog.

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CAREERS

ADVENTUROUS AT WORK IN AMERICA:

A LA CARTE CAREERS TO FEED YOUR DREAMS

“The US Culinary Scene: When the heat is always on, but hopefully not under your behind because you forgot to turn off the broiler again.” - Anonymous

By Kitty Waldorf

The world of food offers a diverse range of exciting careers. Whether you crave the heat of the kitchen or the artistry of presentation, there is a perfect path for your passion. As with many other professions we have visualized in the US, we saw culinary careers in Hollywood movies before they were even considered specific careers in Türkiye. I know for a fact the movie “No Reservations” starring Catherine Zeta-Jones had a big impact on some of my friends pursuing a culinary arts certificate with the hopes of starting a restaurant in a small Aegean town one day. Of course, we see that real life is totally different from movies, but pursuing a culinary career can come with many perks if you are passionate about it.

So, for this month, for our exceptional Restaurants’ Issue, we are delving into five culinary professions: chef, restaurant consultant, pastry chef, food stylist, and personal chef.

1. CHEF

Primary Duties: Overseeing kitchen operations, menu creation, managing staff, ensuring food quality and presentation, and adhering to health and safety regulations.

Education: Culinary school degree or diploma plus on-the-job training.

Workplace Settings: Restaurants, hotels, resorts, casinos, cruise ships, institutions.

Average Salary: $51,180, according to the Bureau of Labor Statistics. This varies with experience, hours, and tenure.

Notable Chef in DC: Who does not know the world-renowned chef Jose Andres, also known for his philanthropy? He owns several acclaimed restaurants in DC, including Minibar and all-time Turkish-American favorite Zaytinya. He cofounded World Central Kitchen, a nonprofit serving meals in crisis zones.

2. RESTAURANT CONSULTANT

Primary Duties: Analyzing restaurant operations, identifying areas for improvement, developing menus and marketing strategies, optimizing cost efficiency, and training staff.

Education: Bachelor's degree in restaurant management, hospitality, or culinary arts with addition to extensive industry experience.

Workplace Settings: Independent consultant offices and consulting firms specializing in different restaurant types.

Average Salary: $80,710, according to the Bureau of Labor Statistics.

Notable Restaurant Consultant in DC: When you say Restaurant Consultant, we can no longer look beyond David Touvell in Washington, DC. He is a veteran restaurateur and consultant specializing in restaurant turnaround and growth strategies. He has worked with numerous restaurants in Washington, DC.

3. PASTRY CHEF

Primary Duties: Crafting delectable pastries, desserts, breads, and confections and overseeing pastry kitchen operations, menu development, plating, and presentation.

Education: Culinary school degree or diploma with a pastry specialization.

Workplace Settings: Bakeries, restaurants, hotels, catering companies, specialty dessert

PHOTO BY LOUIS HANSEL

shops, or their professional kitchens.

Average Salary: $53,970, according to the Bureau of Labor Statistics.

Notable Pastry Chef in DC: Tara Janine from Sucré is a James Beard Award-nominated pastry chef who owns Sucré, a popular bakery in the Nation’s Capital known for its innovative and beautiful desserts.

“Food is a blank canvas, and food styling is the brush that brings it to life.” - Anonymous

4. FOOD STYLIST

Primary Duties: Transforming food into visual masterpieces for photography, advertising, film, and television. Collaborating with photographers and art directors, sourcing ingredients, preparing and arranging food for optimal visual impact.

Education: Culinary arts background or strong interest in food; portfolio showcasing styling skills.

Workplace Settings: Freelance stylist and food photography studios, advertising agencies, production companies for food media.

Average Salary: Depending on experience and clientele, freelance stylists can earn anywhere from $25,000 to $100,000 or more.

Notable Food Stylist in DC: Jessica Koslow is a food stylist who focuses on natural and seasonal ingredients. Her work has been featured in publications like Bon Appétit and The Washington Post.

5. PERSONAL CHEF

Primary Duties: Creating customized menus, preparing meals in clients' homes, and catering to dietary restrictions and preferences. Grocery shopping, meal preparation, and kitchen cleanup.

Education: Culinary school training or extensive experience; strong interpersonal and communication skills.

Workplace Settings: Client homes, private events.

Average Salary: Personal chefs can earn between $60,000 and $100,000 or more depending on location, clientele, and experience.

Notable Personal Chef in DC: Finding a

specific personal chef can be tricky as they often cater to private clients. However, several DC-based companies connect clients with personal chefs based on their needs. You can explore companies like The Chef's Collaborative or Feasting with Friends to understand workplace conditions of personal chefs in the Nation’s Capital better.

A WORLD OF FLAVOR AWAITS

From the creative chaos of a bustling restaurant kitchen to the meticulous artistry of pastry, there is a path for every culinary personality.

The culinary world is a vast and vibrant landscape, offering a plethora of exciting careers for those passionate about food. Whether you crave the instant gratification of plating a perfect dish for a delighted customer or the intellectual challenge of recipe development, the culinary field offers many opportunities. Regardless of your specific path, the core skills remain the same: a love for learning, a meticulous eye for detail, and a dedication to crafting delicious experiences.

The careers highlighted in this article represent just a sampling of the diverse possibilities within the culinary industry. Each role

contributes a unique piece to the giant puzzle, ensuring that delicious food reaches tables across the nation, starting with our very own Washington, DC.

So, if you find yourself captivated by the world of flavor, take heart! There is a culinary career out there waiting for you. The only limit is your imagination and drive. With dedication and a touch of creativity, you, too, can carve your path in this ever evolving and delectable field.

Remember, food is more than just sustenance—it is a way to connect with others, express creativity, and bring joy to the world. Are you ready to take a bite out of your culinary dreams?

One thing to keep in mind: the most essential ingredient for success is your passion for food! ■

Kitty Waldorf is a self-excellence professional with more than 14 years of experience in MENA and US markets, focused on education, healthcare, and security and defense. She has been voted as the Best Life Coach of the Nation’s Capital since 2019. In 2023, she was named the Winner of the Best Life Coaching Category in Washington City Paper readers’ poll. Connect with Waldorf.

PHOTO BY CARLA MARTINESI

GASTRONOMY IN PUBLIC RELATIONS: GASTROPR

Through GastroPR, diaspora communities share their heritage, promote cultural exchange, and drive social change.

By Suheyla Tayla

Food is a universal language, transcending ethnic, religious, cultural, and linguistic barriers. In the early 2000s, an intriguing concept entered our lives: GastroPR. This concept refers to “gastronomy public relations,” which uses the power of food in shaping cultural narratives, promoting understanding, and fostering connections, dialogue, and goodwill among diverse communities. GastroPR capitalizes on the universal appeal of food, utilizes culinary traditions to bridge cultural divides and promote societal cohesion, and uses culinary ventures' success to drive positive social impact.

Diaspora communities play an increasingly important role in shaping their host countries' socio-cultural and economic landscapes. In the interconnected world we live in today, culinary traditions are extremely important for the diaspora since they serve as a powerful tool for cultural exchange, economic integration, and societal engagement. Gastronomy, or the study and appreciation of culinary practices, plays a pivotal role in shaping the identity and relationships of diaspora communities with their host societies. Gastronomy acts as a cultural ambassador. It serves as a form of soft power for diaspora communities, introducing their heritage and shaping their image

and reputation on a global scale. Through food, individuals can explore different cultures, gaining insight into their customs, values, and histories. A simple meal can open doors to conversations, forging connections that transcend many barriers, including language.

Culinary exchanges occur at multiple levels, from family kitchens to restaurants to food festivals and cooking competitions. The food festivals attract diverse crowds and allow diaspora communities to showcase their culinary heritage. These festivals introduce attendees to new gastronomic experiences and foster dialogue about cultural traditions, ingredients, and preparation methods. Attendees can sample various dishes, learn about different cooking techniques, and engage with members of various diaspora communities. These events help to dispel stereotypes, prejudices, and misconceptions, build bridges, and promote a climate of acceptance and integration. Culinary events offer valuable opportunities for diaspora communities to engage with stakeholders, policymakers, and community leaders. These connections can be instrumental in advancing public works and societal integration, providing avenues for advocacy and support. GastroPR can help recognize and protect authentic culinary traditions by promoting traditional dishes in national heritage lists and supporting educational programs that teach culinary skills to future generations.

Such efforts help preserve diaspora communities' cultural identity, ensuring their traditions endure while strengthening their standing within their host societies. In conclusion, gastronomy plays a pivotal role in shaping diaspora public relations. Through GastroPR, diaspora communities can share their heritage, promote cultural exchange, foster economic opportunities, and launch social integration into their host societies. Food is a powerful tool for bridging cultural divides, enhancing public relations, and driving social change. One of the strongest assets of the Turkish diaspora is the Turkish cuisine, which reflects its rich history, culture, and geography. In a world that increasingly values cultural diversity, the Turkish diaspora can utilize GastroPR to activate its powerful food culture in fostering unity and cultural exchange, creating lasting connections and advancing its interests, and show its footprint on the world’s cultural heritage. ■

For 30 years, Suheyla Tayla was a senior political strategist at the US Embassy in Ankara, advising 10 ambassadors through significant regional events, including wars and political upheavals. She held roles at the Anatolia News Agency and led the Embassy's Local Employees Association. Honored with multiple awards for her exemplary service, Tayla now serves as vice president at Mercury Public Relations. An Ankara University alumna with advanced studies in International Law of the Seas, she is a revered figure in international relations.

ANTALYA: THE GETAWAY TO THE TURKISH RIVIERA

In Antalya, past meets present with archaeological treasures, lively nightlife, and stunning beaches all within reach.

By Nil Güler

The Turkish Riviera stretches 600 miles along the Mediterranean and Aegean Seas from Antalya to Fethiye. There is the famous Lycian route, which takes hikers to 25 historic sites with captivating views. This whole coast, also known as the Turquoise Coast, encompasses the provinces of Antalya and Muğla.

But we will concentrate on Antalya now. Past meets present in the city of Antalya. You can explore the museum's archeological treasures or see the old castle in the city center. You can enjoy the nightlife, shopping, and dining. It is the capital of tourism and the fifth-most populous city in Türkiye.

I have been to Antalya many times for holidays. The whole coast is full of very good hotels, holiday villages, and quiet village lodgings.

Taurus Mountains and Turkish Nomads (Yuruks): One of the most fascinating things about Antalya is the Taurus Mountains. The Taurus Mountains run parallel to the southern Mediterranean coastline of Türkiye, and they form the south border of the Anatolian plateau; the Taurus Mountains are one of the indispensable elements of the city's identity, with their visuality adding a completely different quality to Antalya panorama. There are still Turkish nomads, who are called Yuruks, living on this mountain. Yuruk culture is still preserved, with many still trying to educate and expand their way of life. Modern-day Yuroks come together annually in Antalya to host their own festival aimed at reliving its forgotten cultural traditions and educating others on the Yuruk culture (https://everydaytourist.ca/globe-trekking-international-travel/ turkish-nomads).

Antalya is an ancient and historic city. There

are many different narratives about its history. The most well-known version is that the city was founded in the Hellenistic period, around 150 BCE, by Attalos II, king of Pergamon. It was then called Attalia, reflecting its founder's name. Antalya offers a rich culture and beautiful scenery. There are many beautiful beaches near many historical ruins.

KALEICI

This is almost the downtown area, one of Antalya's most popular districts. Dating back to Roman times, Antalya’s seafront contains many of the city's must-sees. One of Old City's best experiences is the Kaleici district, which now boasts several hotels, restaurants, and shops. Through narrow streets, you can spot ancient mosques along the way and tons of bars, cafes, and souvenir shops. There is a glass elevator to view the harbor, especially at sunset. And there is a yacht port in Kaleici.

■ Kaleici

■ Antalya Museum

BEACHES

It is easy to find many beaches in Antalya. Some of them are Konyaaltı, Lara, Incekum, Adalar, Karaali Mermerli, and many more. You can swim or dive on these beautiful, clean beaches.

There is always the boating option.

You can get a bird' s-eye view by paragliding, or you can swim, snorkel, or enjoy other watersports just steps from the beautiful sandy beach.

BEACHES WITH HISTORIC SITES

Side: If you want to combine beaches with historic sites, Side is one of the best places. It is 72 km to Antalya. Very cheap buses go to the Side of Antalya. There is the Temple of Apollo, one of the most important gods in mythology, which originates from Anatolia.

It is believed to be where Anthony met Cleopatra; he presented the Apollo Temple as a token of his love and devotion to her.

Phaselis Beach and Ruins:

Between two Antalya regions in Tekirova, Phaselis is located on the east coast’s once well-known port with three harbors. While exploring the ancient ruins of Phaselis, one can enjoy the luxurious Mediterranean turquoise waters. The bay, where the historical ruins extend to the beach, is covered with pine trees. Here you will see some of the extravagant yachts anchored in the bay. You can see North Harbor, which accommodated a naval base once; from here, wood, rose oil, perfumes, and fragrant creams were exported.

Real treasures include aqueducts, Hadrian Gate, Bath House, Agora, and Theatre.

Perge Archaeological Site: Here, there is the best-preserved Roman Stadium in Western Türkiye, exquisite Roman Baths, and long rows of beautiful colonnaded streets. The archaeological site of Perge was added to the UNESCO World Heritage Tentative.

The Aspendos Ancient City It is the bestpreserved Roman theatre in Türkiye, and one of the best in the world. It is 37 km west of Side. The theatre and aqueducts of Aspendos are the products of advanced thinking and imagination with the highest quality of workmanship and technological input. These are on the UNESCO World Heritage List. There is an international opera and ballet festival each year organized by the Directorate General of Turkish State Opera and Ballet

Antalya Museum or Antalya Archeological Museum: It is one of Türkiye’s largest museums, located in Konya Alti. Apart from the indoor exhibition halls and open-air galleries, the museum can be considered one of the most important museums in the world with its Roman decapitation works. There is a children's section. It is easy to access.

Antalya Port: Antalya is a multi-purpose port providing cruise, container, general cargo, bulk cargo, project cargo, drilling shore base, and military ship services. It is one of the highest development potential ports in Türkiye and is the largest organized port on the coastline of about 700 nautical miles between Izmir and Mersin.

Antalya Free Zone: Adjacent to Antalya Port, there is a Free Zone. It is 12 km from the city center and 25 km from the airport. The zone was used as a machinery park for companies that take tenders from Mediterranean countries. ■

Nil Guler, PhD, is a graduate of Arnavutkoy American College for Girls (Robert College) and Middle East Technical University in Türkiye where she got her BSc in civil engineering (METU) and her PhD in management from Istanbul University.She has been a visiting scholar to Innsburg Institute fur Informatics, Southampton University and a post doctoral to University of Maryland.  She has over 100 scientific articles and papers. She took part in many international and national conferences as a speaker and an organizer. In 2003, she became full professor. Between 2008 and 2015, she served as the Dean of Maritime Faculty of Istanbul Technical University. She retired as a professor from Istanbul Technical University. She also continued as a professor in Bilgi University after retirement. Currently she is a partner in GT Consultants LLC.

PHOTO BY ENEZ SELVI

■ Ancient City of Side

THE

GREEN CARD AND THE AMERICAN DREAM: A JOURNEY OF HOPE AND OPPORTUNITY

Each individual's Green Card journey adds a unique storyline to the US’s ongoing narrative, contributing to the diversity and dynamism of the nation.

By Muhammed Üzüm

The Diversity Visa (DV) Lottery results for the fiscal year 2025 have been announced. For thousands of people, either the hope for a new beginning or heartbreaking disappointment ensued. But beyond the different reactions to the lottery results, I believe we all can observe the immensity of the Green Card and what it stands for: the American Dream.

Thanks to that dream, when I set out for the United States as a student years ago, I could envision a future for myself that seemed promising and exciting. Now, years later, I feel truly blessed to be the founding attorney of Grape Law Firm and to have the privilege of guiding prospective immigrants of diverse backgrounds through the hardships of US immigration law, especially the complex processes of Green Card applications.

After witnessing the impact that the Green

Card has on the lives of many Grape Law clients and reflecting on my own experiences as a first-generation Turkish immigrant, I can confidently state that the Green Card and the American Dream are interlocked. They are both embedded in the pursuit of freedom, prosperity, and a better future.

The Green Card and the American Dream

The Green Card’s significance in the context of the American Dream is rooted in the United States’ historical attraction as the go-to destination for life-changing opportunities. The Green Card is not solely a piece of plastic; it is the embodiment of visionary ideals and endless possibilities. What defines the US as a unique cultural mosaic cannot be understood without professional and personal aspirations, and the Green Card is the insurance for those aspirations.

It is no surprise to anyone—particularly US immigration attorneys such as myself—that

the Department of State reports increases in the demand for not only the DV but also many other Green Card categories. This rise is a testament to the appeal of the Green Card throughout the world and the US as the land of starting anew.

Benefits of the Green Card

A Green Card is the ticket to a secure and prosperous life in the US. Holders can participate in a thriving job market known for rewarding talent and hard work with competitive wages. The privilege extends to purchasing property, accessing comprehensive financial services, and entrepreneurship, which not only bolsters individual growth but also contributes to the economic strength of the nation.

In my experience, clients often share with me how obtaining a Green Card has supported their growth, enabling significant career advancements and the confidence to pursue ambitious goals. Moreover, it is a step toward

The Green Card is not solely a piece of plastic; it is the embodiment of visionary ideals and endless possibilities.

US citizenship, a dream for almost every immigrant. The social advantages, such as eligibility for education and healthcare benefits and the capacity to sponsor relatives for immigration, are indicative of the Green Card's role in fostering familial bonds and continuity. In this regard, to better understand the Green Card benefits in detail, it is essential to explore its available options.

Employment-based Petition Green Cards

Employment-based Green Cards offer pathways for prospective immigrants to apply their expertise in the US. The EB-1C, for instance, is designed for managers and executives who will be transferred from abroad to work in similar positions in multinational companies’ US offices or affiliates. PERM Green Cards (EB-2/EB-3), on the other hand, provide US residency for individuals with a job offer from a US employer, encompassing a wide range of professions. The process involves meticulous labor certification to ensure the protection of US labor interests while filling gaps in the workforce with international employees. For those with exceptional skills or advanced degrees, as well as professional, skilled, and

unskilled workers, PERM Green Cards signify the US's strategic commitment to strengthening a diverse and competitive workforce by attracting talent from around the globe.

Self-petition Green Cards

The EB-1A Green Card is designed for those who have reached the top of their fields and whose extraordinary abilities are recognized with awards, extensive publications, or significant contributions to their industry. This category is a direct acknowledgment of their status as leaders and innovators, whether they are pioneering researchers, renowned artists, or celebrated athletes. Candidates for the EB-1A must demonstrate a record of sustained success and are often at the forefront in their work areas.

For professionals whose work holds considerable importance to the US but may not have the widespread acclaim of EB-1A candidates, the EB-2 “National Interest Waiver” (NIW) Green Card offers an alternative route. This category is particularly suited for individuals whose expertise advances areas critical to national interests, such as technology, public health, or education. To qualify for an NIW,

applicants must show that their work has a significant impact on their field in the US and that waiving the requirement of a job offer would be beneficial to the country.

Green Cards through Investment

The EB-5 is a unique Green Card category that combines immigration with economic investment. It is designed for investors who are prepared to make a substantial financial contribution to the US economy, requiring a minimum investment of either $1,050,000 or $800,000 if the investment is in a Targeted Employment Area. The program not only requires this significant monetary input but also requires the creation of at least 10 jobs, offering investors and their families a direct route to US residency while fostering employment and community development.

Family-based Green Cards

Family-based Green Cards reflect the US's commitment to keeping families together. Spouses, children, and parents of US citizens often have a more direct path to residency, reinforcing the importance of family in the fabric of American society. Other relatives may also be eligible, albeit with more extended waiting periods due to caps on certain family-based visa categories.

Each individual's Green Card journey adds a unique storyline to the US’s ongoing narrative. Whether through professional distinction, investment, or family reunification, these paths contribute to the diversity and dynamism of the US. It is a privilege to witness and support these individuals in their pursuit of the American Dream as they open the door to a future filled with opportunities in this land of promise. ■

Muhammed Üzüm, an immigration and business attorney registered with the NY Bar Association, has been living in the United States for over 10 years. Before founding Grape Law, he worked as an attorney and partner at various law firms. Mr. Üzüm, with over 50 employees, continues his work as the founding attorney at Grape Law, providing legal services in both family and business immigration in the United States. / www. grapelaw.com

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TRANSFORM YOUR LIFE WITH KAIZEN: INSIGHTS FROM "ONE SMALL STEP CAN CHANGE YOUR LIFE"/

by Robert Maurer

The top 10 lessons learned from One Small Step Can Change Your Life

One Small Step Can Change Your Life: The Kaizen Way by Robert Maurer explores the concept of Kaizen, a Japanese philosophy of continuous improvement through small, incremental steps. Maurer illustrates how adopting Kaizen can lead to significant and lasting change in various aspects of life.

Here are ten key lessons and insights from the book:

1. The Power of Small Steps: The core idea of Kaizen is that small steps can lead to big changes. Instead of making radical changes that can be overwhelming, focusing on tiny, manageable steps can create sustainable progress and reduce fear and resistance.

2. Overcoming Fear and Resistance: Kaizen helps bypass the brain's fear response. By taking small, nonthreatening steps, you can avoid triggering the amygdala, which is responsible for fear. This makes it easier to start and maintain new habits.

3. Mindfulness and Attention to Detail: Small steps require paying attention to minute details. This mindfulness can enhance creativity and innovation, as focusing on small changes can reveal insights that might be overlooked when attempting larger leaps.

4. Building Confidence: Achieving small goals consistently builds confidence and momentum. Each

small success reinforces the belief that larger goals are attainable, gradually shifting one's mindset toward positivity and possibility.

5. Cumulative Impact: Small changes accumulate over time to produce significant results. The principle of compound interest applies here; incremental improvements can lead to exponential growth and improvement.

6. Applying Kaizen in Personal Life: Maurer emphasizes that Kaizen is not just for businesses but can be applied to personal goals. Whether it is improving health, relationships, or personal development, small consistent actions can lead to profound changes.

7. Asking Small Questions: Instead of big, daunting questions, Kaizen suggests asking small, manageable ones. For example, “What small step can I take today to improve my health?” This approach reduces anxiety and opens the mind to creative solutions.

8. Thinking Small to Act Big: Breaking down large goals into smaller, actionable steps makes them more manageable and less intimidating. This approach ensures steady progress and helps avoid the paralysis that often accompanies large, ambitious projects.

9. Celebrating Small Wins: Recognizing and celebrating small achievements keeps motivation high. It creates a positive feedback loop,

encouraging further progress and maintaining enthusiasm for the longterm goal.

10. Kaizen and Continuous Learning: Kaizen promotes a mindset of continuous learning and adaptation. By always looking for small ways to improve, you stay flexible and open to new ideas, which is crucial for personal and professional growth.

One Small Step Can Change Your Life advocates for the Kaizen approach as a powerful method for achieving longterm success and personal development. By focusing on small, consistent actions, you can overcome fear, build confidence, and achieve significant improvements in all areas of life.

For more information about the book and to purchase it on Amazon, please click the link below.

You can get the audiobook for FREE by using the link above when registering on the Audible platform.

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Grape Law Firm PLLC, New York City, New York

Founded by the Turkish immigrant Muhammed Uzum, New York-based Grape Law Firm marches toward a visionary future for the US immigration law industry with its innovative legal services.

Grape Law is an immigration and business law firm that combines experience, competence, and energy to help its clients achieve their multifaceted goals. It embarked on its journey as a forward-thinking startup specializing in immigration law, aspiring to modernize immigration law services and craft solutions. It cultivates these solutions with a keen eye for alignment with the societal needs and advancements of the dynamic 21st century.

Grape Law's unique approach, resting on the integration of technologically advanced methods, swift communication, and effective time management, facilitates its growth as an innovation hub. It aims to reduce the encumbering bureaucracy and tediousness associated with the US immigration law system.

Grape Law offers a comprehensive range of legal services, from business formation to obtaining relevant visas such as E-1/E-2, EB-1, EB-2 NIW, student and talent visas, family green cards, and more. The firm has represented clients from all over the world, including Türkiye and the US, and understands that each client's journey is unique. By adhering to this client-centric approach, it aspires to present new possibilities for those navigating the convoluted landscape of US immigration, personifying a revolution in immigration law services.

Furthermore, Grape Law's commitment to client success extends far beyond having dedicated and experienced attorneys. Delivering more than legal so-

lutions, Grape Law strives to provide a comprehensive client experience that significantly diverges from traditional concepts associated with immigration law firms.

Grape Law’s zeal in developing its proprietary products—such as the Grape Bot, an integrated generative AI, the Grape App, and the bilingual Grape website powered by UX and UI—is testament to its unique standing in both the law industry and the startup ecosystem. Through these efforts, Grape Law asserts its commitment to an innovative and transformative approach to legal services.

Grape Law has a team of more than 50 people, including attorneys, software developers, legal engineers, designers, and sales and marketing specialists. These professionals contribute to the firm's progressive vision for the future of immigration law services and work toward Grape Law's ultimate goal: Through revolutionary methods and implementations, transforming the immigration law services to minimize anxieties and maximize hopes for all, one case at a time.

Value Mortgage: Revolutionizing the DMV Real Estate Market with Innovative Loan Solutions

Embracing technology and unique mortgage programs, Value Mortgage is setting new standards in real estate financing.

Value Mortgage, founded in 2023 in Vienna, Virginia, provides a cutting-edge, customer-centric approach to mortgages using technology and unified loan qualification metrics. The company believes in relationship-building and hands-on deal-making as the foundation of any success story. It is off to a fast start, engaging 25 underwriters for both qualified and nonqualified mortgages as well as commercial loans to offer the best rates to its borrowers. Value Mortgage’s unique foreign nationals mortgage program has been a game changer in the DMV real estate arena, allowing borrowers to buy an investment home without a credit score or income verification. This program provides foreign nationals with lucrative investment opportunities in the US and offers a pathway to US permanent residency through Value Mortgage’s turnkey investors’ solutions.

Through its multifaceted underwriter relationships, Value Mortgage can offer buyers the most advantageous rates and affordable closing costs.

Emrah Dilsizoglu, founder and CEO of Value Mortgage, has spent the last 19 years practicing law, primarily in international business transactions and comparative law. He has helped companies achieve compliance and controlled growth goals, managed technology companies' investments in international markets, and advised tech startups and mid-size companies on product-market fit and go-tomarket strategies. He has facilitated operational efficiencies by creating comprehensive sales frameworks, streamlined hiring and onboarding processes, and deal-closing tactics. Having influenced $17 billion in total investment volume with unique negotiation strategies during his interactions with the Turkish and Chinese governments, he invests in technology, real estate, finance, automotive, and wellness industries. At Value Mortgage, he applies his compliance, business, and deal-making expertise. Dilsizoglu is a CrossFitter, the Fittest Turkish Man in the World, a recipient of the Turkish Army Medal of Honor, married with four children, and currently holds a United States Department of State Security Clearance.

CEO Emrah Dilsizoglu stated, “Last month, on an FHA Loan, we saw a 5.00% interest rate and a 5.875% IR on a conventional loan. These two represent the lowest rates we have seen in the past 18 months, which encourages people to wait for a better monthly rate to become homeowners. Now might be the time.” As the summer season approaches, Dilsizoglu further advised, “If you don’t want to be in a situation where a huge number of people are going after a minimal number of houses, consider purchasing a home before the July-August timeframe,” pointing out the increased competitiveness of offers during the summer months.

ala Restaurant: Michelin-rated and awarded in the Michelin Guide for 2022 and 2023

ala's dedication to excellence is reflected in every dish, creating a vibrant culinary journey for all guests.

Nestled in the heart of Dupont Circle and now expanding to Bethesda, ala Restaurant is more than just a dining destination—it is a vibrant tapestry of Eastern Mediterranean flavors and traditions. ala Restaurant blends Turkish hospitality with the diverse cuisines of the Levant, celebrating the culinary traditions of Lebanon, Syria, Israel, and beyond, with a modern twist.

ala’s concept is rooted in the rich history of the Levant, the birthplace of agriculture and communal dining. At ala, this historical journey is honored by exploring new flavors and scents, creating an environment that unites people through color, food, drinks, and love.

The restaurant's success is driven by a professional approach to operations and a talented management team and chefs. This diverse team ensures high-quality and innovative dining experiences across both locations in Dupont Circle and Bethesda.

ala’s menu focuses on Levantine cuisine with a modern twist, offering signature dishes like the Adana Kebap, made with ribeye and short ribs and cooked in a brick oven for over eight hours. The talented chefs bring a wealth of culinary expertise, enhancing dishes with fresh, highquality ingredients and creative presentation.

ala's guests are diverse, including local residents, tourists, business professionals, families, food enthusiasts, and those celebrating special events. The busiest nights are Friday and Saturday, where the focus on Levantine cuisine becomes a celebration of culture, tradition, and community.

What makes ala unique is its innovative approach to dining. The restaurant offers a menu that is as innovative as it is delectable, ensuring excellence in both cuisine and service. ala's commitment to pushing the boundaries of flavor and presentation is evident in every dish and every interaction with guests.

meet@ala-dc.com www.ala-dc.com

ala | DC

ala | Bethesda

Unlock Your Dream Home with Turan Tombul: Expert Real Estate Services in DC, MD, and VA

Real estate is not just about buildings; it's about building relationships and communities. That's the cornerstone of my approach. - Turan Tombul

Introducing Turan Tombul, a dedicated and seasoned real estate professional specializing in the vibrant markets of Washington, DC, Maryland, and Virginia.

With over two decades of experience, Turan has become a trusted advisor within the Turkish community and beyond, guiding clients through the complexities of buying and selling homes with unparalleled expertise and a deep understanding of cultural values.

Born and raised in Kayseri, Türkiye, Turan's journey to the United States began after his early education in hotel management, leading him to roles in prestigious Turkish resorts. His transition to America was marked by a fateful meeting with a US Congressman, inspiring him to pursue further education at the University of DC where he earned degrees in political science and economics.

Licensed since 2002, Turan's approach to real estate is deeply personalized. He excels in market analysis, always aligning his strategies with his clients’ needs and budgets to identify the perfect property. Turan’s philosophy centers on the belief that purchasing a home is not just a financial transaction, but a pivotal life decision. He ensures every property is scrutinized as if he were the buyer, maintaining an honest dialogue about each home's potential.

During the tumultuous times of the 2008 real estate bubble, Turan’s expertise became especially valuable. He adeptly navigated the challenging market conditions, advising clients when to buy and helping them capitalize on opportunities, turning a crisis into a chance for advantageous investment.

Turan’s commitment extends beyond property transactions. He is available around the clock, proving his dedication through continuous support in finding tenants, managing properties, and even solving maintenance issues long after the ink has dried on the sale documents. His deep-rooted understanding of the importance of community and home ownership, particularly within the Turkish

culture, drives his success and fosters lasting relationships with his clients.

Additionally, Turan's passion for US politics and community service, inherited from his grandfather, a revered community leader in Türkiye, enriches his understanding of community dynamics and governance, further enhancing his service to his clients.

For those looking to navigate the real estate market, be it buying a dream home or selling one, Turan Tombul offers not just real estate expertise, but a partnership built on trust, respect, and a mutual understanding of the value of home. Connect with him at (202) 423-1423 or via email at ttombul38@gmail.com to begin your real estate journey with a seasoned expert who regards your satisfaction as

his utmost priority.

A TASTE OF PASSION

Immerse yourself in a world of passion as we take your taste buds on a journey through Greece, Lebanon, and Türkiye.

Our culinary traditions, handed down through generations, ensure that only the finest spices and flavors grace your plate

Agora Restaurants features aromatic elements and textures inspired by the rich culinary traditions of Türkiye melded with flavors from Greece and Lebanon.

A Native of Southern Türkiye, Executive Chef Ismet Sahin, focuses on providing the familiarity of traditional Turkish cooking with a modern touch inspired by local, seasonal ingredients, and international spices.

In addition to their mezze favorites, Agora offers a complementary, award-winning selection of local and Mediterranean wines and beers, hand-crafted cocktails, and the Lion’s Milk, a special drink made with the beloved Turkish spirit, Raki.

Gather your friends, family, or significant other, and take a seat at their table for a dining experience that will take you away to the Mediterranean.

OLIVE OIL USAGE: OLIVE OIL IS A STAPLE IN TURKISH CUISINE, ESPECIALLY IN THE AEGEAN AND MEDITERRANEAN REGIONS, WHERE MANY DISHES ARE COOKED WITH OR DRESSED IN IT.

PIDE AND LAHMACUN:

Pide is often referred to as Turkish pizza, featuring a boat-shaped flatbread with various toppings, while lahmacun is a thin, round dough topped with minced meat, vegetables, and spices.

TURKISH DELIGHT:

Known as lokum in Turkish, Turkish delight is a chewy confection often flavored with rosewater, lemon, or pistachio, and is a popular treat both locally and internationally.

SOUP TRADITION:

Soups are an essential part of Turkish cuisine, enjoyed at any time of the day. Popular varieties include lentil soup (mercimek çorbası) and tarhana, a fermented grain and yogurt soup.

STREET FOOD CULTURE:

Turkish street food is diverse and delicious, with popular items like simit (sesame-crusted bread rings), döner sandwiches, lahmacun (Turkish pizza), and midye dolma (stu ed mussels).

MEZE TRADITION: MEZE, A SELECTION OF SMALL DISHES SERVED AS APPETIZERS, IS AN INTEGRAL PART OF TURKISH DINING CULTURE, OFTEN ENJOYED WITH RAKI, THE NATIONAL ANISE-FLAVORED SPIRIT.

BREAKFAST SPREAD: A traditional Turkish breakfast (kahvaltı) is a sumptuous a air, typically featuring bread, cheese, olives, tomatoes, cucumbers, eggs, sausages, jams, honey, and various spreads.

DIVERSE INFLUENCES:

Turkish cuisine is a rich fusion of Middle Eastern, Central Asian, Mediterranean, and Balkan influences, reflecting the country's historical and cultural heritage.

KEBABS VARIETY:

Türkiye is famous for its kebabs, with numerous regional varieties. The most well-known is the döner kebab, but others include Adana kebab, İskender kebab, and Şiş kebab.

BAKLAVA ORIGINS:

Baklava, a sweet pastry made of layers of filo filled with nuts and sweetened with syrup or honey, is a beloved dessert in Türkiye and has its roots in the Ottoman Empire.