“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 […]
food writing
Posted inEditor's Pick
A Homecoming
“The imagery of veganism propagated by the wellness industry erases the long — and often radical — history of plant-based diets in the Black diaspora.”
Posted inEditor's Pick
Seeding the Ocean: Inside a Michelin-Starred Chef’s Revolutionary Quest to Harvest Rice From the Sea
Can eelgrass — and the innovation of Spanish chef Ángel León — change the way we feed the world?
Posted inFood, Highlight, investigations, Nonfiction, Quote Posts, Quotes, Uncategorized
The Case of the Disappearing Bucatini
Having trouble finding bucatini? You are not alone.
Posted inEditor's Pick
What the Hole Is Going On?
Rachel Handler investigates the bucatini shortage of 2020.
Posted inNonfiction
Longreads Best of 2019: Food Writing
We asked writers and editors to choose some of their favorite stories of the year in various categories. Here is the best in food writing.
Posted inEditor's Pick
The Last Popeyes Chicken Sandwich in America
Megan Reynolds tries the much ballyhooed (and at least temporarily unavailable) Popeye’s chicken sandwich and considers the minimum-wage workers exploited in responding to the frenzy for it, along with other problematic aspects of its popularity among bougie foodies.
Posted inCulture, Food, Nonfiction, Quote Posts, Quotes
Optimizing Meat 2.0
Can Impossible Foods’ meat facsimiles save us from our carnivorous appetites?
Posted inFood, Highlight, Quotes
“The Glitter-scurfed Frappuccinos” Is Totally the Name of My New Band
Don’t disrespect the fish. Or do! It’s your dinner.