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The Slow and Sad Death of Seattle’s Iconic Teriyaki Scene | Thrillist

Included in Best Food Writing 2017: Teriyaki, the dish that the New York Times called Seattle’s version of the Chicago dog, is fading from the collective food brain of the city. What happened?…

How Climate Change Poisons Our Food | BBC Travel

There’s no cure for a mysterious type of food poisoning known as ciguatera. But as our planet warms, it’s likely to become much more common.

Welcome to the Culinary Barter Economy | Eater

COVID-19 has led to a growing number of people trading food like sourdough starter and flour with their friends and neighbors

The Last Lebanese Steakhouse in Tulsa | Saveur

The city was once a hub for Lebanese immigrants, and a century later, tabbouleh and hummus still have a place on the table

Feast by Ferry | Hemispheres

2019 Lowell Thomas Best Culinary Travel Writing Bronze Medalist: These Chefs Are Pushing the Limits on the San Juan Islands

Why Bangladeshi Immigrants Are Cooking With Massage Oil | Taste

Mustard oil—a fatty oil made from pressing the seeds of the mustard plant—is a defining element of Bangladeshi cuisine, but in the U.S. bottled bear the shocking warning “For External Use Only.”

In New Orleans, Crawfish Boils Can Be a Jewish Tradition Too | Atlas Obscura

The Torah doesn’t account for everything, most certainly not the settlement of Jews deep in the heart of Catholic Louisiana, where shrimp, pork, and shellfish drive diets, dinners, and community.

If Pastry Is Women’s Work, Why Don’t We See That on TV? | Food & Wine

When it comes time to put pastry chefs on television, the camera tends to look not for the women who have put in the hours in basement side kitchens, but for the men who have the most flash.

Could Yuma, Arizona’s trained falcons prevent the next E. coli outbreak? | The Counter

A new way to keep wild pests from pooping on romaine fields: Birds of prey.

A Day in the Life of a Singapore Hawker | Serious Eats

2016 Association of Food Journalism – Best Food and Travel Writing Award Winner: Singapore’s hawker centers concentrate the excitement of street food into hubs, but will they last another generation?

The Last Jews of Pike Place | Forward

The stamp of Sephardic Jews on Seattle is strong, but the ink of Sephardic influence is fading from Pike Place Market.

Mexican, Sephardic and Ashkenazi Foods Come Together in these Kitchens | Plate

Mexico City’s Jewish community leans insular and observant, which means that most Chilangos (residents of the city) don’t know much about their Jewish neighbors—or their cuisine.

Why We Bike Everywhere as a Family And You Can Too | Parents

I was inspired to try an electric bike after seeing other parents using them when dropping their kids off at school. Not only is it easy to do with two toddlers in tow, it’s enjoyable and better for the planet.

Millennial Parenting: Piece of Work | Southwest the Magazine

The gig economy allows for more time with kiddos—as long as you can keep it all together.

When Your Kindergarten Goes Vegan | New York Times

What happens if the school decides they know what’s best for kids?