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Repast: Beyond Cottage Core with John Seymour
A British pioneer in self-sufficiency gets back to the land
The Green Revolution and its Complexities
The Green Revolution was hailed as a miracle cure for hunger. So why are the consequences still threatening farmers’ livelihoods, as well as the environment?
M.F.K. Fisher and the Art of Eating Through a Crisis
A great American food writer’s guide to eating in wartime holds even more relevance today
Methods & Provisions: Meeting Mirna Bamieh
The artist behind Palestine Hosting Society on cultural memory, rituals and Fairuz
Viva La Causa
Designing a Union for Farm Workers
Grasslands and the Gut
Eating, Evolution and Ecology with Arjun Potter
A Sense of Place
The Soft Protest Digest on creating dishes to embody a city's past and present narratives.
REPAST: Horace Fletcher, the Original Food Faddist
Nicknamed “The Great Masticator”, Horace Fletcher adopted and encouraged an extreme food fad in the early 20th century –– to chew until food “swallowed itself”
Searching for Mycotopia
Doug Bierend on the interconnected nature of fungi
From global capitalism to daily digestion, an interview with Hannah Landecker
Repast: Grete Lihotzky, the Social Architect
Margarete Lihotzky and her fellow architects designed a way out of post-war conditions for Frankfurt, creating the forerunner of modern kitchens for the urban working class.
New Appetites and Tastemaking
Mayukh Sen on the past and future of food writing
The Crown Heights Coffee Shop Charting a Future in Mutual Aid
Daughter's co-owners on what it is like opening a community-centered business during the pandemic.
A Touchstone of Korean Sool-Brewing
The Heritage Microbial Practices at Hana Makgeolli
Geographic Dispatch #1: How Can Ecological Thinking Attend to Race?
The lens of Black Ecologies can inform new political interventions and ecological futures
REPAST: George Washington Carver, the Agricultural Educator
Carver transformed the lives of thousands of students, farmhands and families through his approach and advocacy.
REPAST: Alexis Soyer
The Victorian Celebrity Chef
The Worker-Owned Wine Bar Serving Up Natural Wine With a Side of Anarchism
Inspiring New Food Futures through Khmer Preservation Techniques
Martí Guixé Takes Aim at Food Design with Cross Bones and a Slingshot