Instead of Writing, Margaret Renkl Forages for Fungi

Instead of Writing, Margaret Renkl Forages for Fungi

“Always I find more answers in a forest than I find in my own hot attic of a mind.”

By Margaret Renkl | October 24, 2023

Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life

Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life

"Processes are a series of moments in passing."

By Brendan Shay Basham | September 7, 2023

Alicia Kennedy on Navigating the Thorny Terrain of Food Writing

Alicia Kennedy on Navigating the Thorny Terrain of Food Writing

"We’re entrusting each other not just with words, but with our bodies, our tastes, and our time at the cutting board."

By Alicia Kennedy | September 1, 2023

How the Banana Came To Be—And How It Could Disappear

How the Banana Came To Be—And How It Could Disappear

Emily Monosson on the History, Evolution, and Biological Enemies of a Staple Fruit

By Emily Monosson | August 21, 2023

The Memoir That Found Me: Michaele Weissman on Food, Marriage, and Identity

The Memoir That Found Me: Michaele Weissman on Food, Marriage, and Identity

"Letting go of my sense of literary insufficiency, led to discoveries related to structure and storytelling."

By Michaele Weissman | August 16, 2023

Skill Plus Inspiration: Wylie Dufresne Offers His Recipe for Becoming a Chef

Skill Plus Inspiration: Wylie Dufresne Offers His Recipe for Becoming a Chef

"That’s the wonderful thing about cooking is that it’s a never-ending opportunity for education."

By Wylie Dufresne | August 4, 2023

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Bill Boggs, Satirist of America’s Addiction to Celebrity, Drugs, Sex, and Food

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In Conversation with Andrew Keen on Keen On

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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

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

Is There a French National Dish? On the History and Making of French Cuisine

Is There a French National Dish? On the History and Making of French Cuisine

Anya von Bremzen Considers Questions of Culinary Nationalism

By Anya von Bremzen | June 20, 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

Jon Michaud on Bar Literature, Washington Heights, and the Ideal New York City Saloon

Jon Michaud on Bar Literature, Washington Heights, and the Ideal New York City Saloon

A Conversation with the Author of Last Call at Coogan's

By Dwyer Murphy | June 7, 2023

Is Ice America’s Most Literary Element?

Is Ice America’s Most Literary Element?

Amy Brady on a Particularly American Obsession

By Amy Brady | June 6, 2023

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