Magazine: Make food, not war!

Meet Dawn Weleski, one of the cofounders of Conflict Kitchen, a Pittsburgh take-out restaurant serving up foods from countries with which the U.S. is in conflict militarily, diplomatically, or otherwise. Every three months, the concept changes, including its menu, outside décor, food wrappers, and a billboard atop the restaurant overlooking the East Liberty neighborhood. The restaurant's specialties have rotated through Iranian kubideh (a minced meat kabob), Afghan bolani (a vegan flatbread), Venezuelan arepas (stuffed corn cakes) and now, Cuban lecho asado, a roast pork dish in mojo marinade.