At a thoughtfully organized dinner in Oakland, Palestinian culinary activists shared more than just food — they offered their stories, their resilience, and their patience
Octavio Peña is a food journalist and recipe developer from San Jose, CA. His work has appeared in KQED, Eater SF, Serious Eats, NYT Cooking, and Food & Wine. In his free time, he enjoys walking his dogs, photographing his food, and playing MOBAs.
