PHOTOS: Refugee Recipe Celebration at the Atlanta Botanical Garden

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In honor of World Refugee Day, guest chefs from Syria, Burma, Ethiopia and Nigeria highlighted their traditional flavors.

Guillermo Bustos watch his son Clemente, 2, play with small pots and pans during the Refugee Recipe Celebration at the Atlanta Botanical Garden Sunday, June 24, 2018. STEVE SCHAEFER / SPECIAL TO THE AJC

Tara Lozano and her two children Tess (R) and Jack (C) play with musical instruments from around the world During the Refugee Recipe Celebration at the Atlanta Botanical Garden Sunday, June 24, 2018. STEVE SCHAEFER / SPECIAL TO THE AJC

Mila Konomos and her daughter Magenta,4, reach for a sample of the Fermented Tea Salad made by Clarkston High School students during the Refugee Recipe Celebration at the Atlanta Botanical Garden Sunday, June 24, 2018. STEVE SCHAEFER / SPECIAL TO THE AJC

Samples of the Fermented Tea Salad made by Clarkston High School students are prepared to be handed out during the Refugee Recipe Celebration at the Atlanta Botanical Garden Sunday, June 24, 2018. STEVE SCHAEFER / SPECIAL TO THE AJC

Clarkston High School student Zil Bok prepares her Fermented Tea Salad during the Refugee Recipe Celebration at the Atlanta Botanical Garden Sunday, June 24, 2018. STEVE SCHAEFER / SPECIAL TO THE AJC

A small crowd watches Clarkston High School students prepare their Fermented Tea Salad during the Refugee Recipe Celebration at the Atlanta Botanical Garden Sunday, June 24, 2018. STEVE SCHAEFER / SPECIAL TO THE AJC

Clarkston High School student Zil Bok shows the audience some of the ingredients she uses while making her Fermented Tea salad during the Refugee Recipe Celebration at the Atlanta Botanical Garden Sunday, June 24, 2018. STEVE SCHAEFER / SPECIAL TO THE AJC

Clarkston High School student Zil Bok (L) talks with her fellow students Selia Paw (C) and Hser Moo (R) while making their Fermented Tea Salad during the Refugee Recipe Celebration at the Atlanta Botanical Garden Sunday, June 24, 2018. STEVE SCHAEFER / SPECIAL TO THE AJC

Syrian chef Majeda Nakshbandi and her son Malek Alarmash of Clarkston-based catering business Suryana Cuisine prepared hummus and tabbouleh for the crowd at the 2017 Refugee Recipe Celebration.
PHOTO CREDIT: Willis Norman

At last year's Refugee Recipe Celebration, the garden posted a world map, then asked visitors to take a picture of themselves and put it on the map, running a string to the place where they were from.
PHOTO CREDIT: Willis Norman

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Guillermo Bustos watch his son Clemente, 2, play with small pots and pans during the Refugee Recipe Celebration at the Atlanta Botanical Garden Sunday, June 24, 2018. STEVE SCHAEFER / SPECIAL TO THE AJC

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