I love spine-tingling, heart-thumping, body-tensing, nostalgia-arousing stories. There’s just something captivating about individual words forming a pensive canvas of the senses. And yes, I’d give anything for the cliché winter night, to curl under a soft blanket in front of a sizzling fireplace, hot choco in one hand and a good book in the other.
No one is interested in everything, but everyone is interested in something. That’s where narratives come into play. They turn the boring into the intriguing. They stimulate the senses, making the hard-core technicalities appeal to human nature.
Journalism shouldn’t be an exception.
There’s a myriad of topics a journalist can report on. When it comes to business, and sometimes even politics, I hope to come across a piece that helps me make sense of all the numbers and facts. I hope to have the information put into a context that extends beyond concrete data, and produces meaningful rhetoric through thoughtful detail.
“As the business changes, narrative journalism may be the only thing that saves papers,” said Marc Lacey, a correspondent in theTimes’ Mexico City bureau, according to Poynter.
Good narratives give you a return on your time: Besides walking away with a new piece of information, you can also take in a lesson or two on quality writing.
I wrote the story below for my Feature Writing course at Harvard Summer School 2009 with the senses in mind:
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A Taste of Morocco in Cambridge, MA
A small painting of a Moroccan sunset hangs in Cambridge’s Tajine restaurant. Blends of yellow, orange and red spread from the horizon, while sailboats sprinkle across the waters and sway amid the calm waves. A clay house is tucked between slopes of mountains, its window overlooking the shoreline.
The canvas is the base of a tajine, a glazed clay pot used for slow cooking in North African kitchens.
“Morocco is known for its beautiful sun,” says co-owner Samira Ben, who has been living in Cambridge for 11 years. “It’s known for its Mediterranean Sea from the north, the Atlantic Ocean from the west, and its mountains all around.”
But Morocco is also famous for its cuisine.
Tajine serves authentic Moroccan dishes in a city that craves a taste of the exotic. The restaurant’s simple decor is adorned by items that give a dash of Morocco. But it is the flavors and the aroma of food, surrounded by Rai and old Arabic music, which amplify the cultural ambiance, transferring customers to the Land of the Setting Sun.
“I’ve been in the food business for about 18 years,” says owner and chef Sati Ali over the tunes of a mid-twentieth century Arabic song. “Most people in this area that I know were asking for a different kind of food. There is Indian, Asian, Greek, but not Moroccan, so it had to be something different.”
Ali received his culinary education in France, and has been living in Cambridge for 15 years. He opened Tajine on July 1, 2009 after successfully running his Somerville breakfast and lunch restaurant, Sound Bites, since 1991.
“The spices and flavors that are used in Moroccan cuisine are different. We use mostly saffron, a combination of cilantro, parsley, garlic, fresh herbs, and a combination of the sweet and the savory, like this dish.”
In the dining room, Ben lifts a brown tajine’s conical lid, and Ali points at a fragrant beef and lamb stew. Steam rises revealing a hearty dish. The lamb chops are so tender that they fall off the bone. Juicy pieces of beef are infused with cinnamon and cardamom. The savory taste of meat is coupled with sweet hints of prunes and caramelized onions.
“In the Moroccan culture, from one city to another, food is completely different. This [the beef and lamb stew] is from Casablanca, where I grew up, which is also a melting pot of all the Moroccan regions,” Ali says. “Other people come to Casablanca because it’s the biggest city and they share what they know about their food. In Casablanca, you can find more of a variety of foods than other cities in Morocco.”
According to Ali, the Moroccan cuisine has really developed, especially in the last 30 years. It is a cuisine that has, over the years, allowed for the room to include diverse tastes from countries like Italy, France, and Portugal.
“Moroccan food is a balanced cuisine,” Ben says. “And since we’re here in Cambridge, where there is a mix of many cultures and many races, we try to keep that balance. Our dishes are not too spicy and not too sweet. So people can eat it and be happy with it.”
Tajine has been relying on word-of-mouth. Ali plans to advertise in the future, but his current customers include neighbours, or people who have travelled to Morocco and enjoy the Moroccan cuisine.
“This is maybe my sixth or seventh time I come here,” says customer Mustapha El Karouni who studies English at Harvard Summer School.
El Karouni was born, and lives in Belgium, but likes to stay in touch with his Moroccan heritage. He sits on a dark stained oak chair, while papers scatter in front of him. Next to his papers, an empty white and blue-edged plate sits on top of a burgundy placemat. He devoured his beet salad, made of bite-sized pieces of beet, finely chopped onions and parsley.
“I love the Moroccan cuisine. And I like the context here [at the restaurant]. I like the music, and the tea,” El Karouny says.
For Ben, having Moroccan food in America reminds her of back home.
“In Morocco, the tajine with prunes is special. It is a royal dish,” Ben says. “And we have the couscous every Friday. It’s a Muslim holiday and the people come back from the Mosque. They gather around one big dish, we call it Kasrya. The family gets together after they pray and they eat the couscous, and after the couscous, they follow it by some cookies and Moroccan tea.”
Next to the door, sits a large tea pot on a tall stand. The gold and silver pot and stand are etched with fine curves. Even though it is an embellishment in the restaurant, people in Morocco use such a pot for large gatherings to make Moroccan mint tea – sweet, fragrant tea with chopped pieces of fresh mint.
The mint in the tea Tajine serves comes especially from California. But it is flavored with saffron and spices straight from Morocco.
“Back home, I used to take food for granted,” Ben says. “I was like a spoiled girl. I’d wanna eat this; I don’t wanna eat this; I don’t like the flavor of this. Now, I say to myself, ‘Wow. I used to give my mom a hard time.’ So now I appreciate what she’s done for me.”
Next to the sunset painting, a large sun decorates the wall with its transparent burgundy heart, and dark brass rays. Ben turns on the light, and the sun’s heart glows in a restaurant that has the taste of sweet tea lingering on its customers’ palette, and the smell of fresh mint swarming the air.
Tajine is located in the Harvard Square neighborhood at 1105 Massachusetts Ave., and opens everyday from 5:30 p.m. to 10:30 p.m.











