Historic Drought Threatens Future of Rice Farming in Italy
At the time of the rice harvest in Italy, a reflection on the devastating effects of this year’s drought on Italian farmers, as well as our global food system.
In New Orleans, Hospitality Workers Are Building Union Power
In New Orleans, restaurant workers are unionizing with Unite Here—and in the process, challenging the South’s history of racialized labor exploitation in food.
Emily Meggett Brings Gullah Geechee Home Cooking To the World
How one Lowcountry chef is preserving the legacy—and taste—of Gullah Geechee cooking.
Okra’s Journey To and Through the American South
Tracing okra’s journey to Southern staple status means acknowledging the vegetable’s West African roots—and the people who brought it here.
Loretta’s Pralines Is a Sweet Piece of New Orleans’ Black History
How one woman’s sweet legacy is sustaining a family—and preserving New Orleans history.
Chef Jordan Rainbolt Is Uncovering the Native Root of Southern Food
Chef Jordan Rainbolt is redefining Southern food by taking the cuisine back to one of its fundamental and frequently erased roots—Native American culinary traditions.
Chef Nina Compton on Building a Home and Legacy in New Orleans
In New Orleans, Chef Nina Compton remains true to her roots and paves the way for other chefs to do the same.
The Journey of a Former Nun Searching for God
A former Catholic nun leaves the church to seek a more-fulfilling religious life at Mi Tierra, a family-owned Mexican restaurant in San Antonio, Texas.
Fried Chicken Isn’t a Punchline—It’s Part of the Black American Story
Black Americans have long been the punchline for America’s bizarre relationship with fried chicken. Now, they’re reclaiming its history and creating their own stories.
Breaking Bread at the Border
Every Sunday, Jennifer Moya and her family break bread with migrant families at the Texas-Mexico border, helping address food insecurity in the Lower Rio Grande Valley.
Crisis in Sri Lanka
Chanchala Gunewardena aims to introduce the world to Sri Lankan palm syrup, while also supporting farmers and feeding local community members in the midst of the current crisis in Sri Lanka.
At Sohui Kim’s Restaurants, Korean Food Is American as Apple Pie
Sohui Kim is at the forefront of technique- and flavor-driven Brooklyn cuisine with her three restaurants, where she serves Korean-inflected American food derived from her family memories and ancestral traditions.
Sip, Bite, Repeat: A Guide to Zakuski
Whether simple or extravagant, zakuski aren’t just vodka chasers. They reflect the essence of Slavic hospitality.
Artisanal Rum Distilleries Make Room for Themselves in Puerto Rico
Local Puerto Rican producers like San Juan Artisan Distilleries are innovating to find a niche in an industry dominated by rum giants that have been in business for decades.
Hospitality Is Resistance in Reem Assil’s Arabiyya
In Arabiyya: Recipes from the Life of an Arab in Diaspora, Reem Assil interweaves the politics of food with a celebration of the Arab table, and reflects on the work it takes to create a more equitable society.