Give a year of critical thinking and food stories that matter. Gift Life & Thyme
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.
Saryta RodrÃguez, editor of the essay collection, Food Justice: A Primer, shares thoughts on the future of equity and opportunity.
In the ever-expanding U.S. wellness industry, the appropriation practices and ideology can lead to a devaluing of culture and a scarcity of ingredients.
