Notable and varied reads on ethical eating, food delivery, food writing, a tense friendship between chefs, and making broth.
Chefs
Posted inEditor's Pick
Welcome to Invasivorism, the Boldest Solution to Ethical Eating Yet
“Turning invasive species into gourmet meals could blunt environmental and economic costs across the US. But can Americans stomach them? Chefs and biologists are taking a gamble.”
Posted inEditor's Pick
The (Other) French Chef
“Julia Child’s collaborator Simone Beck has lingered as an object of pity in public memory. But maybe Beck didn’t want stardom at all.”
Posted inEditor's Pick
The Lost Diary of Anthony Bourdain
“When his celebrity was at its height and he couldn’t walk a street on this planet without getting recognized, jiujitsu gave Bourdain a new, anonymous world to traverse, one where he was just one of us.”
Posted inEditor's Pick
‘We’re at the Crossroads’
“Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Now, as they forge a sustainable path beyond the pandemic, one of them is ready to double down, and the other is ready to walk away.”
Posted inBusiness, Food, Nonfiction, Quote Posts, Quotes
A Burger Made of Money
Portland’s most successful restauranteur doesn’t care about your fancy, fresh-picked, locally sourced garden ingredients. He cooks for $$$.
Posted inArts & Culture, Food, History, Quotes
Searching for Caravaggio in the Kitchen
Is food nourishment, or art, or both?