Meet Balsam: WCK’s Nutritionist in Gaza
World Central Kitchen opened a Welcome Center in Deir al-Balah in central Gaza to greet Palestinians fleeing south in search of safety. Hundreds of people cross the checkpoint from north to south each day to escape relentless bombardment and lack of food. WCK is simultaneously providing as much aid as possible in northern Gaza and supporting displaced people who come through our Welcome Center.
At the Welcome Center, our teams greet families with food, water, medical care, and other essential resources to continue their journey south. One WCK staff member who meets with families is Balsam, a nutrition student from Gaza. Before the outbreak of the recent conflict, Balsam was on the cusp of finishing her master’s degree with a focus in child nutrition.
“The prospect of delving into my graduation project and the possibility of publishing my findings in international journals filled me with anticipation,” she said. “My aspirations revolved around aiding marginalized communities grappling with famine and malnutrition.” Little did she imagine that her studies would be put on hold and her specialization would be so desperately needed so soon. Now, Balsam works with WCK to ensure that the people we are serving are receiving nourishing meals.
We recently sat down to speak with Balsam about her work and what it means to her at a time like this. Read our conversation below.
When did you start working with WCK? What do you do for the organization?
In late December, I joined WCK, a significant opportunity to contribute meaningfully in serving the displaced population and provide nourishing meals during conflict. As part of my responsibilities, I supervise community kitchens, ensuring that the food served aligns with basic nutritional standards. This experience has not only fulfilled my academic aspirations, but has also become a vital contribution to the well-being of people affected by conflict in Gaza.
How has the conflict impacted you and your family?
Coming from a family profoundly affected by displacement and hosting numerous displaced individuals of various ages…I committed myself to crafting nourishing meals for the internally displaced people within my household. I harbored aspirations to amplify this positive impact on a broader scale within my community…It was my fortuitous opportunity to work with an organization like WCK as a nutritionist that truly empowered me to apply these nutritional standards and make a meaningful difference in the lives of other displaced individuals.
What challenges have you faced?
During my work as a nutritionist, I’ve faced the formidable task of providing nutritious meals with limited resources. Embracing canned food as our primary ingredient, I transformed this challenge into an opportunity by innovating diverse recipes, offering a variety of nourishing options. Despite the region’s tradition of heavy oil usage, I worked tirelessly to promote healthier cooking practices, collaborating with local chefs to reduce oil content in meals. Through incremental adjustments and persistence, we crafted recipes that pleased the palate while meeting nutritional standards, earning community approval. My work with WCK exemplifies the importance of adapting culinary traditions to prioritize health, ultimately impacting the well-being of the people we served amidst adversity.
What have you learned?
Collaboration between me as a nutritionist and chefs has become a cornerstone in maximizing the benefits of healthy meals for the local community. My experience working alongside chefs in 12 kitchens in central Gaza has proven mutually beneficial, as we exchanged expertise. The chefs have gained valuable insights into preparing nutritionally sound meals, enhancing their skills for future use in their own kitchens. This collaboration has fostered a practical understanding of nutrition in a real-world setting.
What does it mean to you to do this work?
The satisfaction in my work lies not only in the preparation of healthy meals but in witnessing the positive impact on the community. The joy and gratitude expressed by people who appreciate the effort put into providing nourishing food during these challenging times is truly heartening. My work is a testament to the belief that amidst the turmoil of conflict, providing healthy meals serves not only to nourish the body but also to uplift spirits and foster resilience in the face of adversity.
Since October 2023, WCK has provided more than 40 million meals to families in Gaza, including specially designed kits for Palestinians observing Ramadan. We have sent over 1,500 trucks packed with food, participated in three airdrops of aid, and have recently been pioneering the establishment of a maritime corridor for aid.
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