War stories, new colors, and the joy in getting hands on in art and gardening.
Bettina Makalintal
Posted inEditor's Pick
In the Age of AI, the Analog Restaurant Feels Radical
“Some restaurants are leaning into handmade touches, as AI-generated food photos and flyers become commonplace.”
Posted inTop 5
The Top 5 Longreads of the Week
Today we are featuring stories about the decimation of a national park, the survival of Texas Monthly magazine, how a couple escaped slavery in Boston, choosing when to die, and the future of jelly. 1. In a Famed Kenyan Game Park, the Animals Are Giving Up Georgina Gustin | Undark | January 4, 2023 | […]
Posted inEditor's Pick
Jelly Is Ready for Its Redemption Arc
“It’s delicious, but it’s also disgusting. It looks inedible, but it is edible.”
Posted inEditor's Pick
A Seat at the Table
In this interview, food writer Bettina Makalintal reflects on finding her voice, the trendification of ube, and why she’d rather not refer to Filipino cuisine — or any cuisine — as “the next big thing.”