this is leila hadad, a native gazan, journalist, and author of "the gaza kitchen." >> the catches are because the fishermen can't go beyond 3 to 6 nautical miles. >> you could continue fishing, what happened? >> they'll shoot at the fishermen, spray cold water at them, destroy their boats, cut their fishing nets, they'll detain them. it's obviously really risky business. nine nautical miles is where the deep-sea channel is where you get the really good catches. so gaza is the last palestinian area with access to the coast. that's really important to remember. you know, you have the west bank just an hour away, but many of the palestinians there have never seen the sea, have never been to the sea. >> this family owns a small farm in an area in the eastern gaza strip. this woman and her husband are unusual in that they cook together. this is not typical in this part of the world or in this culture. they use their own fresh-killed chickens to make the gazan classic. makluba, a traditional palestinian dish of eggplant, potato, tomatoes, caramelized onions and chicken sauteed and then simm