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Jake Skeets on Diné Food Traditions and the Relationship Between Food and Community

Jake Skeets on Diné Food Traditions and the Relationship Between Food and Community

This Week from the Emergence Magazine Podcast

By Emergence Magazine | July 5, 2023

Nate Halverson on the Chilling Plot to Grab the World’s Food and Water Resources

Nate Halverson on the Chilling Plot to Grab the World’s Food and Water Resources

In Conversation with Andrew Keen on Keen On

By Keen On | July 5, 2023

From Pizza to Borscht: Unscrambling the Politics of National Dishes

From Pizza to Borscht: Unscrambling the Politics of National Dishes

In Conversation with Andrew Keen on Keen On

By Keen On | June 30, 2023

Finding Radical Potential in Nigella Lawson’s Food

Finding Radical Potential in Nigella Lawson’s Food

Rebecca May Johnson on the Power of an Overt Claim to Pleasure

By Rebecca May Johnson | June 7, 2023

Kwame Alexander on the Legacies of Love Passed Down Through Food

Kwame Alexander on the Legacies of Love Passed Down Through Food

Plus a Free Recipe for 7 Up Pound Cake from the Author of Why Fathers Cry at Night

By Kwame Alexander | May 23, 2023

Chana Porter and Cole Kazdin Talk Food and Feminism

Chana Porter and Cole Kazdin Talk Food and Feminism

A Conversation About the Complex Relationship Between Women, Food, and Social Control

By Literary Hub | May 5, 2023

Best Reviewed
Books of the Week

Matt Moore Talks Meat, Butcher Shops and Where to Find the Best Lebanese Food in America

By Keen On | April 14, 2023

Why Authenticity Doesn’t Exist When It Comes To Food

By Ronnie Woo | March 16, 2023

What’s In a Meal? On the Linguistic Origins of “Lunchtime”

By Judith Tschann | February 21, 2023

How America Came to Enthusiastically Embrace Sushi

How America Came to Enthusiastically Embrace Sushi

The Rapid Rise from Buzzworthy Trend to Grab-and-Go Staple

By Lisa Kingsley in collaboration with the Smithsonian Institution | February 8, 2023

Aleksandra Crapanzano on Her Dual Passions For Cooking and Writing

Aleksandra Crapanzano on Her Dual Passions For Cooking and Writing

This Week on Beyond the Page: The Best of the Sun Valley Writers‘ Conference

By Sun Valley Writers' Conference | December 20, 2022

Finding Comfort and Escape in Marcella Hazan’s <em>Essentials of Classic Italian Cooking</em>

Finding Comfort and Escape in Marcella Hazan’s Essentials of Classic Italian Cooking

A. Cerisse Cohen on the Lessons of a Great Bolognese

By A. Cerisse Cohen | November 28, 2022

How Does the Power of Scarcity Affect the Seeming Abundance of Food in Our Thanksgiving Dinners?

How Does the Power of Scarcity Affect the Seeming Abundance of Food in Our Thanksgiving Dinners?

Mindy Weinstein in Conversation with Andrew Keen on Keen On

By Keen On | November 22, 2022

“Before the Words Became Pages, We Were Eating.” Why Kay Ulanday Barrett’s Best Poems Are About Food

“Before the Words Became Pages, We Were Eating.” Why Kay Ulanday Barrett’s Best Poems Are About Food

In Conversation with Jordan Kisner on Thresholds

By Thresholds | October 26, 2022

Maya-Camille Broussard on Creating a Recipe for Cannabis Justice

Maya-Camille Broussard on Creating a Recipe for Cannabis Justice

Plus, How to Make Peaches + Herb Cobbler with Weed-Infused Butter!

By Maya-Camille Broussard | October 19, 2022

Fear Not. Have Fun: Ann Beattie on Lessons in Cooking and Life from James Haller

Fear Not. Have Fun: Ann Beattie on Lessons in Cooking and Life from James Haller

The Eloquent, Eclectic, and Enlightening Books of a Great Chef

By Ann Beattie | September 7, 2022

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