Hainanese chicken rice has long been a comfort food staple for untold millions around the world, including many who aren’t of Chinese descent. And when Theodore Rice, a writer who falls squarely in that not-of-Chinese-descent category, set out to learn to make one of his favorite dishes, he found himself embroiled in an existential dilemma […]
Notable and varied reads on ethical eating, food delivery, food writing, a tense friendship between chefs, and making broth.
“The Four Corners potato has sustained Indigenous people in the American Southwest for 11,000 years; USDA is now studying its 8-year shelf life, and its resistance to disease, heat, and drought. The future of this remarkable little potato remains unwritten.”
“Customs restrictions, high transport costs, and a short shelf life have made the world’s greatest mangoes — grown in Pakistan — difficult to come by in the U.S.”
“Food media, archival repair, and what we expect from recipes.”
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.”
“Plant-based eating has a long, radical history in Black American culture, preserved by institutions and individuals who have understood the power of food and nutrition in the fight against oppression,” writes Amirah Mercer in “A Homecoming.” The piece, published at Eater, explores Mercer’s path to veganism and the plant-based diets of the Black diaspora. While […]
“The imagery of veganism propagated by the wellness industry erases the long — and often radical — history of plant-based diets in the Black diaspora.”
Can eelgrass — and the innovation of Spanish chef Ángel León — change the way we feed the world?
Having trouble finding bucatini? You are not alone.