“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.”
“If fire and water and salt could transform something pungent, bloody, uncontained into one of savor and energy, what else could be transformed?”
This week’s edition highlights stories by Megan Greenwell, Kerry Howley, Jeremy B. Jones, Marian Bull, and Ava Kofman.
“The gin, now, is wrapped up in those memories: wild and unruly in both ways, full of the tang of the uncultivated tree, the illicit uses of these spaces otherwise unused by people.”
“It proves Johnson’s point that following a recipe is not just an iterative act, but a creative one.”
On what it means to nourish ourselves and others.
“Padma, Tom, Gail, and other insiders reflect on how the Bravo show … transcended the reality TV genre to change food media and the American restaurant landscape forever.”
This week’s edition highlights stories by Elissa Nadworny and Claire Harbage, Thomas Lake, Jeff Sharlet, Jasmine Attia, and Brett Martin.
“Sometimes I think my parents were afraid they might fade into the ether if I didn’t understand what home meant to them. In a sense, they were probably right.”
“While culture warriors and foodies panic over their favorite kitchen appliance, the induction range is still waiting for America to fall in love.”