The Washington Post’s food critic volunteers to work a dishwashing shift at a 250-seat restaurant in Houston, Texas, to better understand a job that’s critical to a successful kitchen.
Food
Posted inEditor's Pick
Becoming Danish
“To be Danish is to not be afraid of saying exactly what is happening at any moment, with elegance and wit.”
Posted inEditor's Pick
Let’s Go to Jerusalem for Soup Again
Taffy Brodesser-Akner travels to Israel to reexamine the soup of her youth and the gap between memory, desire, and (ugh) reality.
Posted inEditor's Pick
The Mad Cheese Scientists Fighting to Save the Dairy Industry
“Amid an historic glut, a secretive, government-sponsored entity is putting cheese anywhere it can stuff it.”
Posted inNonfiction, Quotes
Guy Fieri’s Introspective Turn
Ten years and three presidents, later, Guy Fieri’s populist persona has proven extremely resilient.
Posted inEditor's Pick
Guy Fieri on the Triple D Decade, Vegan Nachos, and Why You Shouldn’t Eat Frozen Pizza
Ten years and three presidents later, the Mayor of Flavortown goes all-out Elder Statesman. (And also reveals the origins of “Slamma jamma I love that lamb-a!”)
Posted inEditor's Pick
The Shelf Life of John Mackey
Whole Foods’ eccentric founder changed the way Americans consume food. Can he survive the Wall Street forces that now want to consume him?
Posted inEditor's Pick
Halal Chops and Fascist Cupcakes
A story about food, Islamophobia, and a rising tide of Australian nationalism.
Posted inBusiness & Tech, Food, Nonfiction, Quotes
America’s Small Farmers Need More Slaughterhouses
A dearth of facilities able to process small farmers’ animals keeps costs up and prices high.
Posted inBusiness & Tech, Food, Nonfiction, Quotes
The Circle of Las Vegas Life Is One Never-Ending Buffet
Meet the family turning Las Vegas casino food waste into future meals.