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Unique community-supported agriculture programs provide critical revenue for small farmers in the midst of the pandemic and climate-related crises, while also giving consumers the opportunity to actively engage with their local food system.
Facing impossible conditions, local farmers in the occupied West Bank hope a return to their roots will bring Palestine closer to food sovereignty.
To improve food access, Sub-Saharan Africa can rediscover lost native food plants, and embrace cuisines as diverse as the many cultures and traditions that are found on the continent.
Contemporary food studies programs are increasingly addressing the multifaceted challenges of food and its politics, including social justice, food sovereignty, and environmental sustainability.
The COVID-19 closures cause and accelerate the evolution of culinary education.
In times of crisis, Italy has always turned to food as a means of creating community. But what does it mean to connect through food during COVID?
For decades, Indian cuisine in Canada has been labeled East Indian—a misnomer born out of colonial ignorance. Now, it’s time for a change.
In Bristol, England, the deep roots of Jamaican cuisine and it’s often-copied culture serve as an example of just how detrimental cultural appropriation really is.
Changing political climates in Afghanistan pushed millions of refugees into Pakistan. And in about four decades, they ended up changing the Pakistani foodscape.
Istanbul’s Uyghur community finds freedom to express their culinary and religious culture in Turkey.
The journey of an undocumented immigrant from El Salvador, who rose to become sous chef of one of New York City’s top restaurants.
In Hawaii, a growing movement is taking inspiration from ancient philosophy to build a more resilient food economy.
In Buenos Aires, restaurant workers are using the pandemic as an opportunity to reclaim their neighborhoods with DIY food businesses.
A history of immigration, trade and discriminatory economic policies have made U.S. farms dependent on exploitable labor mostly by Latinx immigrants.
Kristen Kish, executive chef and partner of Arlo Grey in Austin, Texas, shares the ways in which staff diversity strengthens a team both in and out of the kitchen, and why that’s critical during the Covid era.
