Weighing In

Julie Guthman’s book Weighing In: Obesity, Food Justice, and the Limits of Capitalism marks a paradigm shift in our approach to the “problem” of obesity and related topics like farm policy, the “alternative” food system, and food-centered social justice movements. Guthman takes on the mainstream foodie media and writers like Michael Pollan, who, she argues, … Continue reading Weighing In

Photo Journal of the Inside of My Apartment (A Quarantine Special)

Introduction I often think about the many ways my identity (specifically in terms of race, class, and gender) informs my interest in food. Recently, I’ve begun considering how the food a person eats is not unidirectionally shaped by their identity. Rather, the stream flows both ways; on the one hand, our identity influences our food … Continue reading Photo Journal of the Inside of My Apartment (A Quarantine Special)

Family, Tradition, and Modena’s Black Gold: Everything You Didn’t Know You Wanted to Know About Balsamic Vinegar

A long, narrow driveway leads straight into fields of freshly tilled soil. At the end, there's an enormous lemon-yellow house with green trim. Two giant, all-white sheepdogs fall over themselves to greet you. There's a friendly donkey named Lola who roams around the backyard garden full of flowers, a fountain with goldfish, and fruit trees … Continue reading Family, Tradition, and Modena’s Black Gold: Everything You Didn’t Know You Wanted to Know About Balsamic Vinegar

Organic and Biodynamic Winemaking: Lessons from Two Weeks WWOOFing on a Vineyard in Tuscany

“Careful of the intestines,” my Italian co-worker called out casually over his shoulder as he swept broken glass into a spade. I peered into the dark shed, which we’d been asked (sentenced?) to clean and organize one afternoon in the 95-degree heat. The dust alone suggested that the shed had been all but forgotten. I … Continue reading Organic and Biodynamic Winemaking: Lessons from Two Weeks WWOOFing on a Vineyard in Tuscany

Hecho en Venezuela: Storytelling with Chef Valentín

“He loves talking to people about his food,” another MFR volunteer told me as I arrived to Saturday’s brunch event at Restaurante Elektra. “He has a story for every different type of arepa.” Chef José Valentín was standing behind the buffet table on Elektra’s shady terrace, serving a wide variety of his favorite dishes: a … Continue reading Hecho en Venezuela: Storytelling with Chef Valentín