A Once and Future Beef By Will Meyer Feature Beef is a major culprit of the climate crisis, but if you want to consider beef’s future, then look to its past. The industry’s tactics have not changed as much as you might think.
Shovel, Knife, Story, Ax By Erika Howsare Feature When you live with animals, you collect killing stories.
A Dispatch From the Fast-Paced, Makeshift World of High-End Catering By Longreads Feature The unsung heroes of the food world battle against time and chaos, cooking haute cuisine over lit cans of Sterno in the gloomy back hallways of New York’s civic landmarks.
Welcome to Sinaloa, Home of Chiltepín By Michelle Weber Highlight Your favorite Mexican shrimp dish isn’t about the shrimp at all: “People think the star of the dish is the shrimp, but really it’s the chile.”
Home Cooking: A Reading List By Jacqueline Alnes Reading List “In the following essays, writers interrogate the complicated pasts of place through food, express nostalgia for long-gone homes, and find belonging by sharing meals.”
Eating to America By Naz Riahi Feature When Naz Riahi was 9, she escaped tragedy in Iran only to be confronted by a cruel new world in America. Food became her solace and her tool for assimilating.
Eating Alone By Longreads Feature We’re eating alone more often than in any previous generation. But why should a meal on our own be uninspired? Why shouldn’t the French saying “life is too short to drink bad wine” still apply?
The Difference Between Being Broke and Being Poor By Erynn Brook Feature It’s a recognition that comes in the aisle of a grocery store.
Farming A Warming Planet: An Interview Nathanael Johnson By Aaron Gilbreath Feature How California farmers are planning ahead for climate change while balancing their immediate economic concerns.
Wild At Heart By Longreads Feature They perform daring escapes from slaughterhouses, zoos, and laboratories. But animals on the run are only as free as we want them to be.
A Family’s Pear Pie Tradition Binds Them Together By Danielle Jackson Highlight A woman makes sand-pear pie with her grandmother and remembers a family ritual.
“We All Had the Same Acid Flashback at the Same Time”: The New American Cuisine By Longreads Feature How the scruffy kids of the ’60s youth movement turned cooking from a shameful job into a lauded profession.
It’s a Wonderful World: The Remaking of California Agriculture By Aaron Gilbreath Feature An interview with Mark Arax about the two decades he spent writing about the San Joaquin Valley empire of Lynda and Stuart Resnick.
Longreads Best of 2017: Food Writing By Longreads Reading List We asked writers and editors to choose some of their favorite stories of the year in various categories.
Suburbanizing Survivalism By Aaron Gilbreath Commentary Inside the booming business of survival food.
The Sandwich Whisperer of Victoria Street By Ben Huberman Highlight The art of sandwich-making requires “tenacity, knowledge, know-how, flair.”
Roast Duck Soup for the Chinese-American Daughter’s Soul By Su-Jit Feature Food writer Su-Jit Lin contemplates the role of a favorite dish in her relationship with her immigrant chef father.
The Oldest Restaurant in Kabul: Where Tradition Trumps Rockets By Maija Liuhto Feature For over 70 years, Bacha Broot, located in the center of the Old City of Kabul, has been serving chainaki — savory lamb stew — despite Soviet occupation, civil war, and the Taliban.
Moonshine: The Black Tradition of Distilling ‘White Whiskey’ By Ben Huberman Highlight If craft food culture looks overwhelmingly white, it’s because black influences have been routinely scrubbed from its history.
Eating the Texas State Fair By Pam Mandel Highlight “He was beginning to think the point of the revelry was to celebrate gluttony, and he wept for the world that his boy would have inherited, had he lived long enough to do so.”
If Clean Food Is for Everyone, Why Are Its Gurus All Young, Pretty Women? By Ben Huberman Highlight How gendered marketing tropes continue to fuel the latest lifestyle fads.
Sometimes a Bowl of Soup is Just a Bowl of Soup By Michelle Weber Highlight And sometimes it’s the embodiment of the cages of wealth and privilege we build around ourselves.
Guy Fieri’s Introspective Turn By Ben Huberman Highlight Ten years and three presidents, later, Guy Fieri’s populist persona has proven extremely resilient.
Are We Swallowing Culinary Propaganda? By Shane Cubis Highlight In Australia, cupcakes are deployed to wage holy war against halal meat.
Cookie Tasting with Trump’s Billionaire Backer By Pam Mandel Commentary Before she was a major power broker in Washington, Rebecca Mercer was a bakery owner. Politico puts her cookies to the test.
America’s Small Farmers Need More Slaughterhouses By Aaron Gilbreath Highlight A dearth of facilities able to process small farmers’ animals keeps costs up and prices high.
The Circle of Las Vegas Life Is One Never-Ending Buffet By Aaron Gilbreath Highlight Meet the family turning Las Vegas casino food waste into future meals.
Top of the Muffin to You! 25 Great Food Moments in “Seinfeld” By Krista Stevens Highlight From the chocolate babka to the big salad, Eater serves up 25 favorite food moments from Seinfeld.
Haute Cuisine Has a Low Wage Problem By Ben Huberman Highlight How an army of unpaid apprentices keeps the world’s best restaurants afloat.
What it Means to be Korean in the West By Krista Stevens Highlight While searching for a Korean radish to make her grandmother’s soup, Vivien Lee meditates on family and food.
