Uniting Hearts and Resources: TPF's $19M Contributions to Turkey's Earthquake Victims
Turkish Philanthropy Funds (TPF) is a non-profit organization based in the United States that has raised the highest amount of donations for earthquake relief in Turkey, particularly in the earthquake that occurred on February 6, 2023. TPF's Director, Şenay Ataselim, sat down for an interview to discuss the organization's relief efforts and how the funds are utilized. The TPF Türkiye Earthquake Relief Fund primarily focuses on providing project-based grants to non-profit organizations based in Turkey. These organizations are selected through an open call for proposals, but only those that are non-political and non-religious are eligible to apply. TPF ensures that all their non-profit partners undergo a rigorous due diligence process to ensure their effectiveness and equivalence.
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Engin Aktaş, the successful Turkish professional who has been a manager at Calandra's Bakery for 40 years, is a man who stands as a right-hand man to the owner, a member of the family. His life story is a testament to resilience and triumph, unfolding against the backdrop of Calandra's Bakery, a renowned institution in New Jersey. Let's delve into the remarkable journey of Engin Aktaş, where passion, dedication, and a touch of destiny intersect. In August 1984, when he arrived in America, he sought to try his luck in his father's profession of baking in Türkiye. He applied for a job at a small bakery in Newark. The owner observed his dough handling skills but wasn't entirely impressed. "You're good, but not that good," he remarked. Determined, the young Engin boldly replied, "We'll see about that," and set off to another bakery across the street. There, he was immediately hired. After three weeks of work, he returned to the first bakery he applied for a job. Little did he know that this place would be Calandra's, one of New Jersey's most famous bread bakeries. From that day forward, he would change not only his own fate but also the lives of countless Turks who would venture into New Jersey. Established by Luciano Calandra, an immigrant from Palermo, Sicily, in 1962, the bakery is still managed by his children Anthony, Luciano Jr., and their grandchildren.
Located in the heart of New York City, 1st Avenue and 61st Street, Sea Salt Mediterranean Restaurant offers a unique dining experience that sets it apart from traditional establishments. After working with three successful ventures in Atlanta, Las Vegas, and now New York, Ertan Kuşdil, the owner of Sea Salt, brings a taste of the Mediterranean to the bustling city. Kuşdil shares his insights into the concept behind Sea Salt and its journey in the restaurant industry. 
Alex Nissirios, the owner of Stamna Greek Tavern in Bloomfield, New Jersey, has an intriguing life story that spans over four decades in the restaurant business. Originally from Greece, Alex arrived in the United States in 1970 at the age of 15. His mother, father, and two brothers had already settled in the US prior to his arrival. In Greece, Alex's father worked as a contractor but faced financial difficulties and lost all his money. This prompted his decision to move to America to seek better opportunities. In the meantime, Alex and his siblings were left in the care of a housekeeper while their parents worked tirelessly to establish themselves in the new country.
Jackson Hole Burgers chain were started by brothers Jimmy and Chris Meskouris at 232 East 64th Street on the Upper East Side of Manhattan in 1972. The name "Jackson Hole" was selected for the restaurant because they found a National Geographic article on Jackson Hole, Wyoming under the floor when they were renovating and they also happened to live in Jackson Heights, Queens. 
In Erzican, during his days as a shepherd, Zeynel (Zach) Erdem found a newspaper while roaming in the highlands. He saw a photo of Manhattan in the newspaper and was fascinated. He thought to himself, "One day I will go to New York." He was admitted to the engineering faculty in Erzurum but couldn't stay there. He dropped out of school. The following year, he was admitted to the tourism and hotel management department in Edirne. He continued his studies in tourism and hotel management. The idea of going to America never left his mind. He applied for a student visa. He collected money for his ticket from his friends who worked with him at school and the hotel. At the age of 21, he set off for America.
Pera Mediterranean Brasserie opened its doors in 2006, founded by Burak Karacam and Chef Sezai Çelikbaş. Today, the duo continues to lead the Pera team, operating two locations—one in Soho and the other on Madison Avenue. As Pera approaches its 20th year, it stands as a testament to longevity in the realm of Turkish restaurants, with only Turkish Kitchen surpassing the 25-year mark. While some Turkish establishments in New York City have undergone changes in ownership or closure, Pera remains steadfast. What is their secret? How have they managed to thrive for such a remarkable length of time? Pera Mediterranean Brasserie is more than just a business venture for Burak Karacam and Sezai Çelikbaş; it is a cherished part of their lives. They have wholeheartedly embraced Pera as their own, and the restaurant holds sentimental value akin to a beloved child. It begs the question: Is there something special about Pera that draws people in, leaving them compelled to return? 
