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Chefs

Top view of delicious Ravioli and vegetable salad, half placed in a takeaway paper box, half placed on a real plate - with knife and fork on a wooden dining table.
Posted inCulture, Food, Nonfiction, Reading List, Writing

Five #Foodreads We Recommend This Week

by Cheri Lucas Rowlands January 13, 2022October 19, 2022

Notable and varied reads on ethical eating, food delivery, food writing, a tense friendship between chefs, and making broth.

Posted inEditor's Pick

Welcome to Invasivorism, the Boldest Solution to Ethical Eating Yet

by Cheri Lucas Rowlands January 10, 2022October 19, 2022

“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

by Cheri Lucas Rowlands January 5, 2022January 25, 2023

“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

by Cheri Lucas Rowlands December 15, 2021October 19, 2022

“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’

by Cheri Lucas Rowlands July 28, 2021October 19, 2022

“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

by Aaron Gilbreath October 31, 2018October 19, 2022

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

by michelleweber July 19, 2018October 19, 2022

Is food nourishment, or art, or both?

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