That's where Andy Baraghani became indispensable. He was a kitchen intern — very talented, a great addition to the team, but I didn't realize right away that he was full-blooded Iranian. When the film from the story came in, and we were looking through it, he got really excited, and started telling us all about dishes he grew up with. I gave him the task of going through all the film — and there was a lot — and he IDed virtually every food picture, jumping up occasionally to get on the phone to his mother in California, talking animatedly in Farsi, going over the dishes and confirming with her about the right way to make them. He started typing up his mom's recipes, and then all of a sudden we started getting packages in the office: shipments from Andy's mother of rice, dried limes, Iranian snacks; things we could have found here in New York, but she was making sure we had the right versions, and the right brands.