Madhushree Ghosh continues to honor her late parents’ memory…through the simple act of making fish curry.
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Kenji Dreams of Sausage
A profile of beloved food writer J. Kenji López-Alt, who uses science to perfect cooking methods and is opening a beer hall in Silicon Valley.
The Top 5 Longreads of the Week
This week, we’re sharing stories from Finlay Young, Katie Prout, Molly Crabapple, Sean Flynn, and Harley Rustad.
How Food Can Be a Platform for Activism
Food activist Shakirah Simley lays out her philosophy for a ‘good food movement’ that prioritizes racial equality.
Carrying Histories of Protest
Jaquira Díaz witnesses her father’s rebellious fight for a better life, and her homeland’s fight for its place in the world.
Bearing the Weight of My Grandfathers’ Old Clothes
In adopting outerwear worn by the men who came before him, Aram Mrjoian considers his childhood misperceptions of traditional masculinity.
Lettuce Try to Grow Dwarf Tomatoes Next
When we all eventually move to Mars, we’re going to need to know how to grow our own veggies. NASA’s working on the science of farming in space.
When the Dishes Are Done, I Wonder About Progress
In “Coventry,” Rachel Cusk draws a connection between politeness and narrative death, rudeness and tragedy, storytelling and war.
It’s a Wonderful World: The Remaking of California Agriculture
An interview with Mark Arax about the two decades he spent writing about the San Joaquin Valley empire of Lynda and Stuart Resnick.
One Man’s Mission to Bring Better Ramen to the Incarcerated
Instant ramen is one of the most popular items in prison commissaries, where food runs from awful to inedible, but the ramen is dangerously high in sodium. To save inmates from dietary issues and help the government save money on health care, one man has designed a low-sodium alternative. Time in prison showed him the […]

