“At the Copenhagen restaurant, diners are served raw jellyfish—and freeze-dried lamb brain served in a fake cranium—while videos about climate change swirl on the ceiling. Is it ‘gastronomic opera,’ or sensory overload?”
Search results
Posted inEditor's Pick
25-Year Lasagna, Special Ops Oatmeal, and the Survival Food Boom
“He says he has about a year’s worth of food, stashed in various locations in his property, so that if someone breaks in to steal it, they would not be able to take all of it at once.”
Posted inFeature
Fuel, Medicine, Pleasure
What could it mean to give yourself the food you need to keep going? No punishing, no guilt, no withholding. Just nourishment.
Posted inEditor's Pick
Tell Me Why the Watermelon Grows
“Throughout its botanical, cultural, and social history, it has been a vehicle for our ideas about community, survival, and what we owe the future.”
Posted inEditor's Pick
The United States of Avocado
“’I always joke that my dad was the OG avocado toast guy, because he would put it on white sandwich bread.’”
Posted inFeature
Insatiable: A Life Without Eating
When my Crohn’s disease took away food, it took what it means to be human.
Posted inEditor's Pick
The Empathy Punishment
“A woman hurled a burrito bowl at a Chipotle employee. Then a judge made her walk in the victim’s shoes.”
Posted inEditor's Pick
You Will Miss the Pizza Delivery Driver
“DoorDash has nothing on old-school delivery workers.”
Posted inEditor's Pick
‘We Have a Deep Hatred of Taking Food Seriously’: An Interview with Alicia Kennedy
“The best way to convince people that they can give up meat or dairy, at least for a day or a week, is to feed them something good.”
Posted inEditor's Pick
The Unending Quest To Build A Better Chicken
“Maybe what we need is not just a new form of poultry farming but a complete revolution in how we relate to meat.”
