After thirteen years, a native son returns to Lebanon and his family’s olive grove to work the harvest and receive its offerings: a bittersweet feast. While photographing the story, we documented the family reunion as well as the olive harvest.
Read the story of this homecoming »
A worker pouring olives into a mill in Sidon, Lebanon. James Oseland The author’s mother, Isabelle, with a freshly packed jar of brined olives in her kitchen in Ain el Delb, Lebanon. A spice grinder in Sidon, Lebanon, grinds coarse, sundried thyme for making za’atar; a blend of thyme sumac, oregano, sesame, hyssop, and other spices. James Oseland The author’s mother, Isabelle, rinses olives for brining. James Oseland Syrian workers and the author’s father pick olives from the treetops in Ain el Delb, Lebanon. James Oseland Author Fouad Kassab (left) and his mother, Isabelle, prepare batenjen mehchi, Lebanese lamb-stuffed eggplant. James Oseland The pine-forested hills in Jezzine, Lebanon, near author Fouad Kassab’s parents’ home in Ain el Delb, Lebanon. James Oseland Family and friends gather for a harvest lunch at the author’s parents’ home in Ain el Delb, Lebanon. James Oseland