Chouf Cedar Reserve Immortalizes Victims of Beirut Blast

 The Chouf Cedar Reserve
The Chouf Cedar Reserve
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Chouf Cedar Reserve Immortalizes Victims of Beirut Blast

 The Chouf Cedar Reserve
The Chouf Cedar Reserve

The Chouf Cedar Reserve allocated in 2007 around 175 cedar trees to the victims of the Lebanese army killed in the battle of Nahr al-Bared camp in the North. Each tree bore a martyr’s name so that the memory of their sacrifices to their homeland are immortalized.

Today, history is repeating itself as the Reserve announces an initiative to honor the victims of the August 4 Beirut blast by planting cedar trees for each of the 181 victims currently identified and more victims if the number increases.

On the importance of this initiative, the Reserve’s spokesperson, Sarah Nasrallah, said: “We decided that the memory of the martyrs of the explosion should be immortalized, just like the martyrs in the Lebanese army. The forest will carry the name Forest of Martyrs of the Beirut Blast.”

Regarding the nature of the initiative and its procedures, Nasrallah said: “We started preparing to plant the cedar trees in October. We will launch the initiative and invite the families of the victims and the media. Each victim’s family will place a metal plate bearing the name of their deceased next to a newly planted cedar tree in this forest.”

She also indicated in an interview with Asharq Al-Awsat that the biosphere is always prepared to plant new cedar trees for various occasions. She comments: “We have dedicated a space in the forest for the Adopt a Cedar Program. Participation is open to anyone who wishes to offer a gift to a relative or a loved one, a cedar tree bearing his name.”

“And in 2019, we were able to plant around 500 trees bearing the names of people from Lebanon and abroad, who saw in this initiative a token of love that they would give to a dear one.”

Nasrallah stressed that these small cedar seedlings can grow rapidly, 7 cm per year. She added: “There are many people who visit the forest at least once a year to check on their trees and their growth.”

Normally, whoever wants to plant a cedar tree is asked for around 300,000 Lebanese Pounds. In return, the reserve gives them a lifelong membership card that allows them to visit whenever the reserve is open.

Regarding the Martyrs of Beirut Blast Forest, she explaind: “It is a gesture to honor the victims, alleviate the suffering of their families and maybe ease the tragedy that befell them because of the loss of a loved one.”

“It is a difficult task, especially since all the Lebanese, without exception, were affected by the Beirut bombing, and it has been stamped in their memories. The cedar tree that bears their names may serve as a means of condolence and compensation for their loss.”

A team of workers at the reserve, as well as agricultural engineers and cedar experts, take care of the cedar trees. “We pay great attention to it, and we treat like a compatriot due to the cedar tree’s eternal symbolism to our homeland. This initiative, like its predecessor for victims of the army, has many humanitarian meanings.”

Established in 1996, the Chouf Cedar Nature Reserve, a critical habitat for birds, is the largest of its kind in Lebanon. It is the last southern extension of Lebanese cedars, around 160 km2, and home to 30 percent of Lebanon’s remaining cedar forests. In 2005, UNESCO designated it and the 22 villages around it, which encompass 500 km2 square combined, a biosphere reserve, five percent of Lebanon.



Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP
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Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP

When Burger King announced it was selling caviar with nuggets at its French restaurants on April 1, many people assumed it was an April Fool's joke.

But as news spread on social media, buyers rushed to try one of the world's most expensive delicacies paired with a humble and highly commoditized piece of deep-fried chicken while limited stocks lasted, said AFP.

For 19 euros ($22), they got seven nuggets, mayonnaise and a 10-gram (0.35-ounce) pouch of Chinese-origin caviar from the Astana brand, which explained it had worked with the fast-food giant to "make the caviar of chefs available to as many people as possible".

It was a marketing coup -- the story quickly went viral after being picked up by French news outlets -- but it also revealed how the image of caviar as an out-of-reach luxury product is rapidly changing.

As with most new food trends, interest in the exclusive fish eggs is being driven by online influencers and celebrities.

Rihanna posted a video to her 150 million followers on Instagram on December 20 last year showing her eating nuggets topped with caviar.

"I don't like how much I like this," she began.

US celebrity chef David Chang is also a champion, with a 2022 Instagram video showing him dunking a deep-fried chicken leg into a one-kilogram tin of caviar -- "one of my favorite most obscene things to do" -- which racked up more than three million views.

He credits New York chef Wylie Dufresne with first adding it to the menu at his influential WD~50 restaurant in the 2010s.

Last year, the US Open tennis tournament caused a stir by selling a $100 box of six nuggets with caviar created by the luxury Manhattan fried chicken restaurant Coqodaq.

'Less formal'

Producers and food writers have mixed feelings about the popularization of the culinary indulgence, which sells for 1,000 to 30,000 euros a kilogram depending on the type.

The high prices are due to rarity and the high investment producers make in the sturgeon fish needed for caviar, which start to produce eggs only after eight or 10 years.

The most expensive caviar -- the one famously preferred by Hollywood star Elizabeth Taylor -- is the roe of the beluga sturgeon, which takes at least 15 years to mature.

Mikael Petrossian, head of the French brand Petrossian, said there was a "demystification" of caviar underway.

"Caviar doesn't necessarily have to come in a large tin with silver serving pieces... You can enjoy the product in a much more relaxed way," he said. "I personally like eating caviar with crisps."

The founder of French caviar producer Neuvic, Laurent Deverlanges, says his company also aims to make it "less formal".

He posted a review of the "King Nugget Caviar" menu online, concluding that "it works, even if you can't really taste the caviar much".

But Olivier Cabarrot, the head of the France-based Prunier brand whose caviar restaurant is one of the most famous in the world, pushes back on the idea of it becoming a regular product.

"In terms of gastronomy, there is nothing as expensive. It's hard to talk about it becoming 'democratised'," he said. "But we can speak of greater accessibility, achieved through the sale of smaller quantities rather than lower prices."

Many distributors including Petrossian and Prunier offer tins of 10, 20 or 30 grams, helping to attract a younger clientele.

Dreamy

Remi Dechambre, a food journalist at Le Parisien newspaper, said people associated caviar with opulence and refinement less and less.

"We've completely moved on from that... Consumption has become a little more common, a little less formal -- even though it still makes people dream," he told AFP.

But knowing how to enjoy the product properly remains essential, said Francoise Boisseaud, managing director of the supplier Le Comptoir du Caviar.

"There's a whole education to be done," she said about the different types -- baeri, oscietre, sevruga or beluga .

For her, the best way to enjoy it is with a crusty baguette and butter, not with fried chicken or crisps.

Robin Panfili, a food journalist who runs the food blog "Entree, Plat, Dessert", said Burger King had pulled off a "marketing trick".

"By trying to bring together two worlds that are completely opposed -- luxury and fast food -- the aim is to shake up the codes, to demystify a product historically seen as luxurious and elitist. It's visual, it's viral, it sparks discussion because it's provocative," he told AFP.