100 Days to “Cook and See” Unravels a Mystery of Missing Vegetables in Chennai
Food designer Akash Muralidharan started his own 100-day long project on “missing” vegetables inspired by the classic Tamil cookbook, Samaithu Paar. Read More
This is my archive
Sandor Katz on interspecies collaboration and reclaiming food through fermentation
Sandor Katz is a fermentation revivalist and educator. His new book Fermentation as Metaphor explores what fermentation—and the communities of microbes responsible for it—can tell… Read More
Pairish Reimagines and Repackages Consumer Food Waste
While the global pandemic has made starkly visible many of the gaping problems of large global supply chains, it is hard to think of a… Read More
New Form, Same Flavor in Annie Larkins’ New Age Chicken Egg
While most vegan egg substitutes aim to emulate scrambled eggs – which have a texture and appearance that can be easily replicated by… Read More
Craving Candy? 3D Print Your Own Sugary Design with Katjes Magic Candy Factory
The future of food doesn’t exclude holidays, and as Halloween approaches some consumers are looking for ways to satisfy their candy cravings with… Read More
How Toast Ale Turns Bread Waste into Beer
With its short shelf life and low prices, bread has become one of the most wasted food products in the world. Estimates reveal… Read More
What We Talk About When We Talk About Flavor
This story is part of MOLD Magazine: Issue 04, Designing for the Senses. Order your copy of the full issue here. Designing food for… Read More
Adulting is hard. Should eating be easy? Designing food for the busiest stage of our lives
Shelf Life is a monthly series at MOLD that explores how we eat at different stages of life. On some occasions eating can… Read More
Dairy Derivative or Superfood: What Is Insect Milk?
Eating whole mealworms or crickets might seem distasteful to the unaccustomed palate, but what if insects could provide us with a protein source… Read More
Foraging in Oklahoma City with Nonesuch, “America’s Best New Restaurant”
On a recent foraging trip in Oklahoma City, cook Celeste Baca searched for honeysuckle and wood sorrel with me while lamenting some Oklahoman’s… Read More
