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In 2014, she had to leave Homeland with her three little children, never to return again. They first emigrated to Turkey, where they stayed for two years; and in the fall of 2016, made their journey to New York and started over. After a rough arrival period, living in a shelter and looking for work, Nasrin was offered the opportunity to work at Eat Offbeat, a catering kitchen that employs refugees from all over the world to create a global cuisine for their clients. Though her English was sparse at first, she and her fellow cooks spoke the language of cooking. With each dish, they shared with one another the knowledge and stories of their disparate cultures and traditions.
