The big question: Will cancer immune therapy work for me?

Dennis Lyon sits outside the University of California, San Diego's Moores Cancer Center, where he was treated for an unusual skin cancer that had spread widely. (AP)
Updated 20 September 2017
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The big question: Will cancer immune therapy work for me?

SAN DIEGO: Dennis Lyon was a genetic train wreck. Cancer was ravaging his liver, lungs, bones and brain, and tests showed so many tumor mutations that drugs targeting one or two wouldn’t do much good. It seemed like very bad news, yet his doctors were encouraged.
The reason: People with the most messed-up genes often are the ones who do best on treatments that enlist the immune system.
“These are the patients we used to be very depressed about,” thinking they couldn’t be helped, said Dr. Razelle Kurzrock at the University of California, San Diego. “Now when we see those types of patients, we’re really excited,” because there are so many ways for the immune system to recognize the cancer cells as abnormal.
Immunotherapy is the hottest thing in cancer care. Drugs called checkpoint inhibitors can vanquish some advanced cancers by removing a chemical cloak that hides them from the immune system. Former President Jimmy Carter got one at age 91 for skin cancer that spread to his brain, and now is in remission.
But they’re expensive, have side effects, and work for only about one-quarter of patients — as few as 5 percent with colon cancer and as many as half with the skin cancer, melanoma. Sometimes the benefits are brief.
Worst of all: For a small number of unlucky folks, treatment can backfire. Their cancer grows exponentially after getting a checkpoint drug.
“We’re going to have to figure out not only who to treat with immunotherapy but who not to treat,” Kurzrock said.
Gene tests are starting to help sort that out. But for patients, the big question is “Will it work for me?“
PREDICTING WHO BENEFITS
The first step is testing for a protein called PD-L1 that’s often involved in forming that chemical cloak. Some checkpoint drugs target this or a related protein, so people with a lot of it should respond to treatment.
That was the hope when Diane Tippett showed up last October at Georgetown Lombardi Comprehensive Cancer Center with a salivary gland cancer that had spread to her liver and lungs.
“Five years ago, I probably would have thrown up my hands and given her standard chemo,” said the center’s director, Dr. Louis Weiner.
Instead, he ordered tests that showed Tippett had a PD-L1 mutation, meaning her cancer made a lot of it. He started the 49-year-old Leonardtown, Maryland, woman on a checkpoint drug, Opdivo, and told her to come back in a few months.
“Quite honestly, I didn’t know if I’d ever see her again,” he said.
Now, Tippett’s lung tumors are gone. Her liver tumor shrank 50 percent and is stable. She got married in July and says she feels great.
“I don’t feel any different than you do. I’m not tired, I’ve got all my hair,” she said. “I want more people to know about it and to ask their doctors about it,” she said of immunotherapy and the testing that led her to it.
NOT THE WHOLE STORY
That protein isn’t a very reliable predictor, though. Some people with a lot of it don’t benefit from the drugs and the opposite also is true. There are other checkpoints besides that one, too.
Researchers increasingly are focusing on something else Tippett had: a high number of flawed genes. It’s a sign that tumors have been evolving over time and are hard to treat with drugs that target a single gene. It sometimes accompanies two other DNA problems that some checkpoint drugs already are approved to treat.
Lyon, the San Diego man, had nearly two dozen different mutations after his skin cancer spread widely. In October 2015, he started on Opdivo and was in near-complete remission within two months. Recent tests showed no active cancer in his spine and lungs, and doctors think small spots in his brain and liver may be scar tissue, though they can’t know for sure. A test for tumor DNA in his blood found none.
“It would appear my cancer is all dead,” he said, and called it “nothing short of miraculous” that gene tests led to successful treatment after years of trial and error. “I’m so grateful. No one’s lucky that gets cancer but I may be in an era where there’s a way through this tunnel.”
Three-quarters of patients who are helped by checkpoint drugs have long-lasting benefits, as Lyon did, said Dr. Steven O’Day, an immunotherapy expert at Providence Saint John’s Health Center in Santa Monica, California.
“When you respond, it’s a home run in terms of long-term survival,” O’Day said. “But we still have to be better at predicting who those patients are.”
THE DARK SIDE
Others have not been so fortunate. In November, French researchers reported that 12 of 131 patients, or 9 percent, got much worse after checkpoint drugs, which seemed to speed their tumor growth.
Kurzrock checked with colleagues and quickly found more cases — a 73-year-old man with bladder cancer, a 65-year-old woman with endometrial cancer, and a 44-year-old breast cancer patient whose tumors “just exploded” in size within two months of immunotherapy.
In a report on 155 patients, she tied several gene mutations to this risk. Kurzrock has consulted for some gene-medicine makers and co-founded a company using a software program to determine best treatments for patients depending on their tumor genes.
The unfortunate cases are a reality check, said Dr. Len Lichtenfeld, deputy chief medical officer of the American Cancer Society.
“We are not paying close enough attention to those people” and need to know whether they fared badly because of their treatment or for other reasons, he said.
SHOULD WE BE DOING ‘IMMUNOGRAMS’?
That’s the question Dr. Eric Topol, director of the Scripps Translational Science Institute, posed a gene medicine conference he organized in March at the suburban San Diego research center. Should there be baseline tests to map what patients’ natural defenses look like? For example, how many immune system soldiers called T cells do they have in the area of the tumor?
Max Krummel is working on a roadmap to do that. The University of California, San Francisco, scientist heads a project with $10 million from three companies that make checkpoint drugs. He is analyzing hundreds of tumor samples to see what immune system features spell success or failure.
“We’re not looking at how the immune system changes,” but for what starting point works best with the drugs, he said. “What we’re seeing is that the kinds of cells you have in a tumor predict who’s going to respond.”
Krummel, who was involved in work that led to Yervoy, the first checkpoint drug, has started a company to try to tune up one part of the immune system he thinks is key to maintaining a healthy balance.
Cancer exists because the immune system isn’t working as it should, he said, so successful immunotherapy may require “treating the immune system, not treating the tumor.”
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Marilynn Marchione can be followed on Twitter: @MMarchioneAP
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This Associated Press series was produced in partnership with the Howard Hughes Medical Institute’s Department of Science Education. The AP is solely responsible for all content.


Where We Are Going Today: ‘Cuz Balcony’ restaurant in Dammam

Updated 10 April 2025
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Where We Are Going Today: ‘Cuz Balcony’ restaurant in Dammam

If you’re looking for a quiet morning with sea breeze and a cozy brunch, Cuz Balcony in Dammam is a charming hidden gem. Located on a sunny rooftop with a panoramic view of the sea, the restaurant offers a warm, homey ambiance that feels more like a family gathering than a commercial space. The staff — especially the owners — are incredibly kind and make you feel instantly welcome. 

Their CUZ platter for SR53 ($14.13) is perfect for sharing — a diverse spread of creamy labneh, fresh cheese, flavorful eggplant dip, and other savory sides, served with warm, soft bread. 

The lahm b’ajin (SR54) was equally impressive — a freshly baked flatbread topped with spiced minced meat, caramelized onions, arugula, pomegranate seeds, and toasted nuts. The mix of sweet and savory flavors with a crispy crust makes it one of the most memorable dishes on the menu. 

The French toast (SR53) was rich and satisfying — soft inside, crispy outside, and lightly sweetened with a smooth cream topping.

The avocado egg (SR54) came layered over warm bread and greens, with balsamic glaze and assorted dips on the side — light, creamy, and balanced.

To drink, the karak (SR14) stood out with its deep flavor and traditional serving in a classic black teapot, while the hot Americano (SR14) was bold and well-brewed.

One downside, however, was that several dishes were already sold out by the time we arrived late morning. With such a focused menu, it would’ve been great to explore more, especially on a first visit. Hopefully, they’ll expand availability as the place continues to grow in popularity. 

Still, everything we tried was truly delicious, the staff was exceptionally warm, and the seaside view made it all the more special. 

For more information, check their Instagram @cuz_ksa.


Where We Are Going Today: ‘Hashem’ restaurant in Jeddah

Updated 09 April 2025
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Where We Are Going Today: ‘Hashem’ restaurant in Jeddah

Hashem restaurant, established in 1956, is one of Amman’s most iconic gems. It has finally made its way to Saudi Arabia with the first branch open in Jeddah’s Al-Rawdah district, bringing the legendary flavors of Jordanian street food with it.

Whether you want a sunrise breakfast or are on a midnight snack run, their doors are open for you.

The restaurant serves large portions made with fresh ingredients. Their quick service and buzzing energy will make you feel right at home.

Just like in Amman, no menu is needed. Just take a seat and the team will start you off with a full spread of the essentials. You can ask for eggs (fried or boiled), olives and pickles, or their house-made spicy sauce.

I ordered the usual Jordanian breakfast, including the famous creamy hummus topped with minced meat, olive oil and pine nuts, and crispy stuffed falafel.

I also ordered their fatteh and foul. It was warm, seasoned, and went well with fresh bread and special Jordanian spicy sauce made of lemon, chilli and garlic. I also asked for a glass of mint tea to round it all out.

Located in one of Jeddah’s most vibrant neighborhoods, Hashem offers a welcoming, family-friendly atmosphere perfect for both dine-in and takeaway.

Whether you’re a nostalgic Jordanian or a curious first-timer, it’s a great spot for a hearty meal.


Moma’s Garden: A Saudi family’s recipe for love

Updated 07 April 2025
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Moma’s Garden: A Saudi family’s recipe for love

  • Al-Mumen family blends culinary creativity, tradition in cozy Alkhobar restaurant
  • Teamwork brings comfort through home-like decor, modern twist on Arabic flavors

ALKHOBAR: In a quiet corner of Alkhobar, Moma’s Garden has become more than just a restaurant — it is a family-run establishment at which hospitality is as important as the food itself. With another branch in Dammam, the restaurant is entirely operated by the Al-Mumen family, whose members take on various roles to run its daily operations.

The atmosphere of Moma’s Garden is intentionally just like home. Sunlight filters through white curtains, casting a warm glow over wooden tables and lush greenery. The walls are adorned with framed family photographs, reflecting a history deeply intertwined with the restaurant’s identity.

The restaurant’s wishing tree, where visitors leave handwritten notes, is a symbol of community and connection. (AN photo by Waad Hussain)

Moma’s Garden started as a small venture in a Dammam hotel, a modest space that helped to lay the foundation for what would later become a larger family project.

Abdulfattah Al-Mumen, the father, said: “At first we opened Moma’s Garden in a hotel in Dammam. It was a small place, but it was big in our hearts, and that’s where our story began. Now, with our second branch in Alkhobar, our journey continues.

For many visitors Moma’s Garden is not just a restaurant but a place shaped by personal stories, dedication, and a deep appreciation for hospitality. (AN photo by Waad Hussain)

“It is built on the passion of our family, my wife’s creativity, and our children’s experiences from traveling and living abroad. They learned to cook for their friends, and today they are capable of managing businesses, finances, architecture, and law.”

And while each member of the family brings something to the table, Al-Mumen said: “The mastermind behind all the creativity is my wife. In the end we are simply a family that enjoys cooking and being together.”

We are not just running a business. We are sharing our passion, our creativity, and our love for food. At the end of the day what matters most is that we continue to do what we love together.

Abdulfattah Al-Mumen

Abdulhadi, their young son, told Arab News: “I handle the front desk, my mother oversees the menu and its development, Hassan manages finances, and Bayan handles legal matters.”

However, the roles are not set in stone and each family member steps up as needed. Abdulhadi added: “My father and I collaborate on architectural and design aspects … Sometimes my father is a waiter and sometimes I cook in the kitchen. We all share responsibilities.”

For many visitors Moma’s Garden is not just a restaurant but a place shaped by personal stories, dedication, and a deep appreciation for hospitality. (AN photo by Waad Hussain)

At the heart of Moma’s Garden is Intessar, the matriarch who personally oversees the menu and ingredient selection, ensuring that every dish meets her high standards.

She said: “Finding the right ingredients can be difficult. Every day I go out myself and handpick what we use. Maybe that’s why this place feels like home to so many people. Even the local vendors recognize me now and know I won’t settle for anything less than top quality.

Moma's Garden isn't just a restaurant -- it's a place shaped by stories, dedication, and hospitality.

“Our dishes are not traditionally Arabic, but we’ve given them a modern twist infused with Arabic elements, like shakshuka and date toast.”

This hands-on approach and commitment to fresh ingredients help define Moma’s Garden’s philosophy.

Every dish tells a story – Carefully crafted recipes with a modern twist. (AN photo by Waad Hussain)

The setting at Moma’s Garden is carefully designed to create a welcoming and relaxed environment. The wooden tables, soft pastel hues, and an abundance of plants contribute to an atmosphere that encourages guests to unwind and enjoy their meal.

A unique feature is the wishing tree, where visitors leave handwritten notes — a symbol of community and connection that has become an integral part of the restaurant’s charm.

“I always come to Moma’s Garden” – Roa Khushina, a regular guest. (AN photo by Waad Hussain)

Al-Mumen said: “We select our ingredients as if we are choosing them for our own home, so that our guests feel like they are in their second home, not just any restaurant.

“We want them to feel like they are visiting us, like guests in our own house.”

A family’s journey on the walls – Framed photographs tell the story of the Al-Mumen family. (AN photo by Waad Hussain)

For many customers, this sense of familiarity is what keeps them coming back.

Roa Khushina, a fitness trainer and regular at the establishment, said: “I always come to Moma’s Garden — it’s honestly one of the best restaurants in Alkhobar. Their dishes are excellent, diverse, and they even offer healthy options.”

Moma’s Garden – AlKhubar, Saudi Arabia. (AN photo by Waad Hussain)

Running a restaurant as a family comes with its own challenges, particularly in hiring staff who align with the restaurant’s vision.

Hassan, the eldest son, said: “We don’t just look for employees — we look for people who fit our culture, who see this place as more than just a job. It takes us four to five months to find the right person.”

Despite occasional differences in opinion, the Al-Mumen family views these challenges as an essential part of working together and evolving the business.

“These challenges make our family stronger, and we see ourselves as partners in success,” he added.

With two established locations, the family remains committed to maintaining quality rather than expanding too quickly.

“We are not just running a business,” said Al-Mumen. “We are sharing our passion, our creativity, and our love for food. At the end of the day what matters most is that we continue to do what we love together.”

For many visitors Moma’s Garden is not just a restaurant but a place shaped by personal stories, dedication, and a deep appreciation for hospitality.

 


Where We Are Going Today: Beit Ward

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Updated 07 April 2025
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Where We Are Going Today: Beit Ward

  • The food was outstanding (albeit with slightly smaller portion sizes), the atmosphere matched our expectations, and the service was commendable

If you’re on the lookout for clean and delectable Lebanese cuisine, Beit Ward is a must-try.

The restaurant’s branch in Jeddah boasts both indoor and outdoor seating, allowing patrons to enjoy their meals while soaking in picturesque views.   

We opted for a selection of dishes and to our delight, everything was ready within 20 minutes during my first visit. On other occasions, however, the wait time was rather long.

I highly recommend trying the mixed grill and tender lamb chops, as well as the selection of cold and hot mezze. The Beit Ward hummus, paired with fresh juice, is not to be missed.

To conclude the meal on a sweet note, we enjoyed a soothing cup of tea accompanied by the delicious San Sebastian cake and Gazel Al-Banat, or Arabic cotton candy.

The overall dining experience was worth returning for. The food was outstanding (albeit with slightly smaller portion sizes), the atmosphere matched our expectations, and the service was commendable.

I particularly appreciated the elegant food presentation and setup, which added to the overall ambience.

I also had the pleasure of dining during Eid breakfast, where the set menu featured nostalgic Hijazi dishes reminiscent of my grandmother’s cooking, making it a truly memorable occasion.

However, my experiences have not been without a few hiccups. During one visit, while the food was satisfactory, the lack of attentive service detracted from the enjoyment.   

Beit Ward has various branches around the Kingdom, including in Riyadh, Madinah, and Alkhobar, making it accessible for all those seeking an authentic Lebanese dining experience.

 


Where We Are Going Today: Ext. Seventeen Restaurant in Jeddah

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Updated 06 April 2025
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Where We Are Going Today: Ext. Seventeen Restaurant in Jeddah

  • The menu offers a mix of Saudi flavors with a contemporary twist

Ext. Seventeen, a home-grown eatery by chef Amal Fakeih in Al-Yamamah district is a great spot for breakfast in Jeddah.

If you are looking for a place where you can enjoy a hearty breakfast and let time slip into lunch, this is it. The space is intimate, casual, and feels like a second home. The bistro-inspired environment, complemented by serene music, makes for a peaceful dining experience.

The menu offers a mix of Saudi flavors with a contemporary twist. During my visit, I decided to try their signature dishes, including the shakshuka with cherry tomatoes and thyme, and the labneh toast topped with sun-dried tomatoes, and it did not disappoint.

The fusion of Middle Eastern ingredients and Western techniques is evident in dishes like the popular apple pancakes and fondue, which are worth indulging in. For something lighter, I recommend the sweet salad with roasted beetroot and kale.

If you are dining with others, the “To Share” section of the menu is a great option, with offerings like a cheese platter and spicy dip served with pita chips.

The menu may not appear extravagant at first glance, but instead it leans towards familiar, home-style dishes.

Chef Amal takes the comfort of traditional home-cooked meals and gives each dish a thoughtful twist.

That being said, while the food is generally delicious, the space, though cozy, can feel a bit cramped, especially during peak hours. Additionally, I feel that the portion sizes could be slightly larger.

You can enjoy a hearty plate for around SR60 ($16), while more premium choices like the steak and eggs come in closer to SR100. If you are dining with friends or family, the sharing boxes and platters, priced around SR150.

When it comes to sweets, the lineup is both comforting and creative. There is cardamom French toast, cinnamon banana pancakes, and the standout fluffy coffee pancakes  layered with coffee custard, maple syrup, toasted walnuts, and their signature cream is heavenly.

Check @extseventeen on Instagram for more details.