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Interviews

Where There’s Pie, There’s Hope

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The Lasting Impact of ‘High on the Hog’ 

Host Stephen Satterfield discusses the overwhelmingly positive response to the Netflix docuseries and what he plans to do next

‘The Community Still Makes Me Feel We All Belong to Each Other’

Eric Sze Knows There’s Always More to Do

Weaving a Stronger Safety Net

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Brittney Valles Is Stepping Up

The restaurateur wants to create a network of community centers in LA

Planting the Seed

Building a Restaurant Where People Want to Eat — and Work

Growing a Movement in Soil and City Politics

Better Spices, Better Lives

A Mover and a Cocktail Shaker

A Feast for the Black Spirit

A Sustainable Living

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In ‘Crying in H Mart,’ Michelle Zauner Cooks Through Grief

In the new memoir from the musician behind Japanese Breakfast, Korean food provides a link to family and identity following her mother’s death

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How Anthony Bourdain’s Longtime Assistant Made His New Book a Reality

With "World Travel," Laurie Woolever makes it possible for fans to travel with Anthony Bourdain once again

The Restaurant Industry Is Structured on Racism. This Nonprofit Wants to Rebuild It.

The Restaurant Workers Community Fund gained prominence for providing financial relief to service workers during COVID-19. Now it wants to create a racially just system.

How a British Retiree Became the Twitter King of ‘Big Veg’ Gardening

72-year-old Gerald Stratford started a Twitter account to share his vegetables. Hundreds of thousands of followers later, he has a book deal and appears in a Gucci campaign

Fruit Wasn’t Meant to Be Easy

From poisonous plum pits to pungent durian, Kate Lebo explores the complex beauty of fruit in ‘The Book of Difficult Fruit’

The Stars of Netflix’s ‘Waffles + Mochi’ Make the New Show a Delightful Watch

Samin Nosrat, Preeti Mistry, Bricia Lopez, and Pía León on making Michelle Obama’s new, puppet-filled cooking show

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The True Cost of Keeping a Restaurant Open During a Pandemic

San Francisco chef and restaurateur Pim Techamuanvivit breaks down COVID-19’s effects, and the difficult decisions she’s had to make

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Cecilia Chiang, in Her Own Words

At 98, the iconic San Francisco restaurateur is as bold as ever. Now, she shares her life story with her friend, pastry chef Belinda Leong.

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Artisanal American Cheese Was Finally on Top of the World, and Then the World Fell Apart

Talking to Joe Berkowitz, author of "American Cheese," about the United States’ blossoming artisanal cheese scene, and the challenges it faces amid wildfires and a pandemics it faces amid wildfires and a pandemic

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‘Food Is Political. It’s a Part of Our DNA.’

Devita Davison, executive director of FoodLab Detroit, has long advocated for an equitable and sustainable restaurant industry. She still sees a lot of work to do.

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Christian Puglisi Is Closing His Influential Copenhagen Restaurants. COVID Is Only Partly to Blame

Christian Puglisi talks the end of Relæ and Manfreds, the problem with restaurant awards, and the future of Copenhagen dining

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A Simple Fix for Restaurants and Diners to Help Curb Climate Change

The co-founder of Zero Foodprint on how just a one percent fee added to every restaurant bill can fund carbon farming projects worldwide

Keba Konte’s Caffeinated Revolution

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The Future of Restaurants Depends on Universal Healthcare

Restaurants cannot continue if the workers who run them are left the most vulnerable, "The Ethnic Restaurateur" author Krishnendu Ray argues

Brooklyn Restaurant Owner Francesca Chaney on Who Gets to Be ‘Well’

Sean Sherman Is Decolonizing American Food

A Line Cook Wonders If He’ll Have a Job Post Coronavirus

‘We Went From $85 Million to $0 Overnight’

In ‘Wine Girl,’ a Sommelier Recounts Misogyny and Abuse in the Fine Dining World

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