You may know Jane Black’s work as an influential food writer. What you may not know about Jane is that she’s also a Brooklynite on a mission to crack the perfect birthday cake icing code.
This week’s readings provide a glimpse into our editors’ special interests.
This week, our editors are reading about best practices: how to feed the hungry, how to plant and (not) plow for profit, how to pick the right fish and how to talk about kale.
This week, our editors are reading two very different takes on the future of food and drink.
This week, our editors are looking forward to fresh colors, fresh book lists and fresh outlooks for school lunch and the nutrition label. Dig in!
This week, our editors wonder about the origins of Kraft Foods, the dark side of the tea industry and the intersection of food and place.
Our editors are driving away the winter blues this week by looking to sources of inspiration and comfort, like The Selby, seed catalogues, and chicken soup.
This week, our editors consider what’s next: for overfished oceans, threatened and necessary insects, locavores, and undeniably “scrappy” farmworkers. Read on.
The take away from this week’s roundup? We’re all connected in the global food system, for better or for worse. Our editors see the glass half full with these links.
Our editors consider some of the food system’s biggest debates this week with timely reads on the reality of Fair Trade certification, GMO-phobia and the Gulf’s so-called “dead zone.”
Holed up post-blizzard, our editors consider lobsters with David Foster Wallace, imagine how dietary restrictions would fly in Middle Earth and share Long Island-inspired seafood cookbooks. Dig in.
The two best food and drink to-do lists ever written.