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Our City

With the support and care from local volunteers, refugees are making Baton Rouge home

The little tea table is laden with a mid-afternoon spread: rich basbousa cake made with coconut and olive oil, fatir bread baked with cheese and topped with parsley and nigella seeds, dark Arabic coffee that clings thickly to the sides of the tiny, delicate cups. “Don’t drink it all the way down,” says Omaya Jazairli, our Syrian-American translator, gesturing to the coffee. “When you finish, I’ll read your cup.” We’re…

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