Sip, Bite, Repeat: A Guide to Zakuski
Whether simple or extravagant, zakuski aren’t just vodka chasers. They reflect the essence of Slavic hospitality.
35 Stories
Stalin’s Ghosted Grain and the Surprising American Roots of Fast Food in Russia
In the 1930s, Soviet Union leader Joseph Stalin used food as a tool to define and control a culture, with surprising influence from the States.
The World and What We Eat
The complexities of climate change require an educated understanding of individual ingredients, their contribution, and how we can do better.
Hail to the Pail
During Covid-19 shutdowns, to-go sales of beverages have spiked, making growlers an invaluable resource for restaurants and bars.
When the Rain Doesn’t Come
In Australia, Drought Angels organize to provide assistance and relief to small farmers. In Los Angeles, Chef Curtis Stone supports their efforts with his celebrated restaurant, Maude.
Before Coca, There Was Coffee
In Colombia, the coffee world works to restore a peaceful identity to their country and rewrite a commonly held narrative.
Beautiful, Bountiful Bavaria
At Johannes Lichtmannegger’s Hotel Rehlegg, the menu reflects a desire to represent pure Bavarian culture.
It’s Always Sunny in Southern California
In San Diego, the farm-chef partnership of Addison and Sage Hill Ranch Gardens navigate what winter means to the menu in a warm-weather region.
Anything Gazoz
Los Angeles chef Lior Hillel shares the history—and a recipe—for the iconic Israeli refresher, gazoz, as it is poised to become a stateside trend.
A Meaningful Life with Ludo and Krissy Lefebvre
In Los Angeles, Ludo and Krissy Lefebvre discuss maintaining a balance between cultures, generations, family and success in the new food business.
Why Coffee’s Past Is Yemen’s Future
A new generation of coffee professionals—like Port of Mokha and Sabcomeed—seeks to reclaim Yemen’s legacy as the birthplace of coffee and restore its reputation as a leading producer.