Sara Franklin on the Powerful Unsung Legacy of Edna Lewis, A Great Southern Chef

Sara Franklin on the Powerful Unsung Legacy of Edna Lewis, A Great Southern Chef

Chef Diep Tran Talks to the Editor of Edna Lewis: At the Table with an American Original

By Diep Tran | March 19, 2021

How the Trillion-Dollar Processed Food Industry Manipulates Our Instinctual Desires

How the Trillion-Dollar Processed Food Industry Manipulates Our Instinctual Desires

Michael Moss Connects Our Prehistoric Ancestors to Our Love of Aldi

By Michael Moss | March 5, 2021

Food is Love: Weaving Together World War II History and Family Recipes

Food is Love: Weaving Together World War II History and Family Recipes

Jennifer Ryan on the Making of Her Novel The Kitchen Front

By Jennifer Ryan | March 3, 2021

On Negotiating and Embracing the Differences Between Japanese and American Culture

On Negotiating and Embracing the Differences Between Japanese and American Culture

Elizabeth Miki Brina Makes the Journey Back to Okinawa

By Elizabeth Miki Brina | February 25, 2021

Cover reveal: <em>Oxford American'</em>s Spring 2021 Food Issue, guest edited by Alice Randall.

Cover reveal: Oxford American's Spring 2021 Food Issue, guest edited by Alice Randall.

By Vanessa Willoughby | February 19, 2021

Why Returning to Traditional Farming Isn't the Answer

Why Returning to Traditional Farming Isn't the Answer

Robert Paarlberg Talks to Andrew Keen on Keen On

By Keen On | February 17, 2021

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Cooking Thịt Kho, and Remembering What it Means to Be Vietnamese

By Abbigail Nguyen Rosewood | February 16, 2021

On the Complexity of Using the Mango as a Symbol in Diasporic Literature

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WATCH: Andrew Keen in Conversation with Robert Paarlberg

By The Virtual Book Channel | February 2, 2021

Mark Bittman: We Need an Agroecological Revolution

Mark Bittman: We Need an Agroecological Revolution

Towards a Sustainable and Equitable System of
Global Food Production

By Mark Bittman | February 1, 2021

<em>The Nom Wah Cookbook</em> by Wilson Tang, Read by the Author

The Nom Wah Cookbook by Wilson Tang, Read by the Author

Don’t Listen on an Empty Stomach

By Behind the Mic | January 27, 2021

The Importance of Getting Food Right in Fiction

The Importance of Getting Food Right in Fiction

Jamie Harrison on the Relationship Between Eating, Love, and Memory

By Jamie Harrison | January 14, 2021

Inside Algeria’s Early ‘Kingdom of Wine’

Inside Algeria’s Early ‘Kingdom of Wine’

Owen White Traces the History of the Algerian Vignoble

By Owen White | January 13, 2021

Cold War Turned Flavor War: On European Food Disparity, From East to West

Cold War Turned Flavor War: On European Food Disparity, From East to West

Slavenka Drakulic on How Capitalism Impacts Quality in Post-Communist Countries

By Slavenka Drakulic | January 6, 2021

Robin Wall Kimmerer on the Gifts of Mother Earth

Robin Wall Kimmerer on the Gifts of Mother Earth

This Week From the Emergence Magazine Podcast

By Emergence Magazine | December 28, 2020

<em>American Cheese</em> by Joe Berkowitz, Read by Charlie Thurston

American Cheese by Joe Berkowitz, Read by Charlie Thurston

Explore the World of Artisan Cheese in America

By Behind the Mic | December 15, 2020

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