Former White House chef Sam Kass, LAB’98, AB’04, is serving up new recipes and improvements to food policy. Plus: Kass’s recipe for brussels sprouts Caesar salad.
Tiebu djeun, the national dish of Senegal, cooked fresh in Bronzeville.
Gabby Wimer, Elizabeth Frank, and Joyce Lu, all AB’16, are building MealFlour, a social enterprise centered on mealworms, from the ground up.
A religion professor parses the moral language of modern diets.
Bob Mariano, MBA’87, sheds light on what it’s like to be a supermarket CEO.
How Leiden got its cranberries.
How-to’s from the 17th-century chef who helped found French cuisine.
When shopping for food was like visiting a natural history museum.
What will you be eating 23 years from now?