Raising a Chef
What’s it like to raise the future leaders of the food industry? We asked the parents of accomplished chefs to share their stories.
Fannie Lou Hamer and Farming as Activism
Dr. Monica M. White shares an excerpt from her new book, Freedom Farmers, with the work of Fannie Lou Hamer leading the charge as an example of social justice through agriculture.
Influential African Americans in Food History
A brief introduction to some of the most influential and inspiring African American figures in U.S. culinary history.
Allergic to Special Requests? Read On
A long career in the hospitality business couldn’t prepare contributor Katie Bell for a full-scale allergy investigation, and the special restaurant requests that come along with it.
A Holly, Jolly, Holistic Holiday
Author and yoga instructor Andrea Marcum offers some help navigating the expectations of the holiday season with a simple meditation strategy.
The Divine Influence of Eating
Spanning tradition to modern day, diverse beliefs come together to demonstrate one thing: how food can serve as conduit to the divine.
Meditations on Garlic
In the first of a series, Food as a Foil to Overwhelm, guest editor Nicole Ziza Bauer considers the culinary as a means of connection to ourselves.
Remembering Jonathan Gold
In LA, Pulitzer Prize winning writer Jonathan Gold redefined culinary criticism and demonstrated that food could develop community, regardless of culture.
An Edible History of Sex and the City
Author Jennifer Armstrong discusses the lasting cultural significance of Sex and the City on the food scene, in New York and beyond.
Eater’s Digest
A concise history of how humans have come to share their opinions on food, from French writers and Michelin inspectors to the modern Yelper.
Jonathan Gold and Angus Dillon on LA Times’ Food Bowl
Angus Dillon and critic Jonathan Gold discuss the founding and future of The Los Angeles Times’ Food Bowl and its role in the city’s culinary community.
Bone Deep: Mother Tongue
Through sharing language and food with kids, a conversation can be had about cultural identity, conservation, and the continuation of tradition regardless of place.
How “Natural” Is Changing the Wine Industry
In the wine industry, debate over the value and quality of the category known as “natural wine” comes with opinions from all positions.
Care for What You Say
Words express the philosophy of the restaurant, the support of the team, the respect of both guest and staff. General Manager Katie Bell shares her experience with the importance of language in hospitality life.
Terroir 2.0
The idea of terroir is an evolving one in today’s food industry. Contributor Carly DeFilippo explores what it means to have a sense of place when it comes to the palate.