Ifrah F. Ahmed is a Somali-born, New York-based writer, chef, recipe developer, and artist whose work centers around food, history, culture, memory, and migration. Her writing and recipes are published in The New York Times, where she is a regular contributor, and she has bylines in Vogue, Eater, TASTE, and the Los Angeles Times, amongst many others. Her popular Somali culinary pop-up MILK & MYRRH has routinely sold out in Seattle, Los Angeles, and New York and she has been featured in NPR, The New York Times Style Magazine, and The Washington Post. Named one of Cherry Bombe's “Future of Food 50”, she is dedicated to the preservation of Somali culinary traditions.
