Our love of food is an ecosystem
Exploring the forests and tidepools of our senses and on our plates
Unplated: an interview with Sophie Strand
On unseen worlds, storytelling, and what we can learn from roots
The humoral history of modern flavors
The lemon on your fish, or vinegar in your BBQ sauce, is rooted in an ancient medical practice
Unplated: An interview with Ralph Marion
Placing beer at the center of community building
Taste it All
A Synesthete's Guide to Eating Well
Unplated: an interview with Tiah Edmunson-Morton
The archive is filled with voices: sometimes, they tell stories we've overlooked for most of history
Synesthesia, The Cookbook
Cooking a landscape where bookcases and lamps all have their own taste
Unplated: An interview with Jennifer Billock
And the power of diving into in-between spaces
Traces of Use
On ephemera and the ghosts of meals past
Unplated: An Interview with K. Anne Amienne
On ritual spaces and writing as a sensual, joyful act
Foods to Catch (or Lose) a Lover
Plus, a recipe for some very sexy medieval soup
Unplated: An interview with Rose McAdoo
Using art and dessert to transform our relationship to the earth
A cake, and a coffee, at the end of the world
Spurring change through discovery and play
Meat and Three: Celebrating the Every Day
Plus my grandma's meatloaf and sweet potato recipes
Unplated: An interview with artist Coorain
Plus an invitation to journal with me
Reflecting: What an Old Cookbook Taught me About Looking Beyond the Walls of My Work
Plus a unique holiday pie made with whole apples
A 400 year old banquet
2021 has been extra. Your holiday dinner menu should be too.
Unplated: A conversation with classical architect Rene Salas
This conversation is the first in the Unplated series, a collection of interviews with folks whose work intersects with food, but who work outside culinary...
Cocoa, Carob, and Corn Fields
The power of returning to the things we think we know
Of carob and disappointment
How culinary misconceptions kept me away from a drink I love