Portraits From a Pandemic: Grand Central Market’s Better Angels
Los Angeles’s Grand Central Market has experienced two once-in-a-century pandemics. We share their experience through COVID-19 today.
Delivery Apps Take Out Restaurants
Caitlin Cutler, Owner and General Manager of Ronan in Los Angeles, educates customers on the true cost of your favorite delivery apps, especially during the pandemic.
Seafood Delicacies Find Their Way Into Home Kitchens
In the wake of restaurant closures, the fishing industry finds a new market among home cooks.
Baking Bread at the Bottom of the World
Isolated in Antarctica, chef Karin Jansdotter finds comfort in new culinary hobbies like making sourdough and fermented products.
Winter Is Coming: Restaurants Face-Off With Shutdowns and Congress
A conversation with Camilla Marcus, founder of New York City’s west~bourne and co-founder of ROAR, and Oyster Sunday’s Elizabeth Tilton provide perspective on the needs and challenges of the restaurant industry nine months into the pandemic.
From Amman to Tokyo, Reflecting on a Year of Change
In this entry of Covid Diaries, Leen Al Zaben, a culinary consultant, writer and photographer from Amman, Jordan, shares her experience with finding respite while quarantining in Tokyo with her family.
Portraits From a Pandemic: Woon Kitchen
In Los Angeles, Keegan Fong of Woon Kitchen shares his experience as a restaurateur during the Covid-19 pandemic.
No Path To Survival for Independent Restaurants Without Rent Relief
In Los Angeles, Andrea Borgen Abdallah, the general manager and owner of Barcito, puts forth the case for saving restaurants during COVID-19 in this candid op-ed following the closure of the city’s dine-in service.
Consumer Supported Models for the Future of Farming
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.
Sowing the Future of Food Systems
Contemporary food studies programs are increasingly addressing the multifaceted challenges of food and its politics, including social justice, food sovereignty, and environmental sustainability.
Culinary Schools Adapt to a Changing Restaurant Landscape
The COVID-19 closures cause and accelerate the evolution of culinary education.
A Snapshot of Italy’s Foodways in History
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?