Reporter
Durrie Bouscaren is an Istanbul-based reporter for The World. She covers migration, politics and social change in Turkey, Iran and the Middle East. Before moving to Turkey, Bouscaren covered local news for St. Louis Public Radio and Iowa Public Radio. She was the 2018 John Alexander Fellow for NPR, where she spent two months in Papua New Guinea investigating gender based violence. When not reporting, she can be found riding her bike along Istanbul’s old city walls, or figuring out how to grow grapes on her roof.
The beachside community of Samandağ was devastated by last year’s earthquakes in southern Turkey, which killed roughly 60,000 people. Today, a small surf center introduces local teenagers to the sport — and a way to process trauma while facing fear.
Gazoz is an old-school, hyper-local soda that’s been ubiquitous in Turkey since it was invented more than a century ago. Every town has a signature brand, often incorporating local flavors like pine, lavender, or sweet almond. The World’s Durrie Bouscaren reports from southern Turkey on why this beloved drink is having a moment.
Quartz is used for countertops in millions of homes around the world — the manmade stone is popular for its beauty and durability. But for workers who make, cut and install quartz counters, it can be deadly. The World reported from Turkey, Spain and Australia — three stops along the quartz countertop supply chain — to learn more about silicosis, an incurable and often fatal lung disease caused by inhaling dust laden with excessive amounts of a mineral called silica.
In the year following catastrophic earthquakes in Turkey, the quest for accountability has been elusive. But a group of parents whose children died in a hotel collapse have brought a landmark criminal case to court.
The town of Pazarcık and its surrounding villages were devastated during the earthquakes in Turkey last year. Displaced survivors are spending the winter in tents and containers. They say aid is limited and they’ve been overlooked by the government, due to their cultural identity.
Turkey is famous for its elaborate breakfasts, featuring a huge spread of a wide variety of foods that can take hours to eat. Critics say the traditional breakfast is indulgent and leads to food waste. Others say it’s part of the culture and here to stay.