In the wake of restaurant closures, the fishing industry finds a new market among home cooks.
Isolated in Antarctica, chef Karin Jansdotter finds comfort in new culinary hobbies like making sourdough and fermented products.
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.
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.
In Los Angeles, Keegan Fong of Woon Kitchen shares his experience as a restaurateur during the Covid-19 pandemic.
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.
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.
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?
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.