Injera in Beirut…

Ethiopian food is my favorite cuisine in the world. So I was delighted this Sunday when one of the Ethiopian students in my migrant workers class in Beirut surprised me with two bags of injera, a spongy bread made from a grain called teff (which is becoming very popular with the gluten-free crowd in America). America’s teff capital is Idaho–specifically the Snake River region–which has soil and weather conditions similar to Ethiopia…