In The Panhandle, by Keri Smith

The frozen crab legs and artichoke dip and french fries. Endless chardonnay on the porch at dusk and a cigar and my step mom sneaking off to call her daughter, ...

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TIE: Poet of the Month: ‘Never In My Life,’ by Kate Angus

have I eaten so much sugar as in Cuba: profligate blizzard thrown over churros warm from their oil bath, now wrapped safe as babies in brown paper blankets. Glamorous Old ...

blotkoktegg

TIE Poet of the Month: ‘February Is An Early Spring’, by Kate Angus

If I slept like an egg (unbroken), my eyes opening crack the shell. This morning, a cloud formation takes the shape of Great Britain; elsewhere, a garage floods, recedes, and ...

Columnists

Via KATJA GUIJTERS

Designing the Future of Food

  We can learn something – actually quite a lot – about ...
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Event Archives

A Culinary Celebration of America's Founding Mothers: Martha, Abigail, and Dolley

A Culinary Celebration of America’s Founding Mothers: Martha, Abigail, and Dolley

Joanna Pruess, culinary historian and chef, and Kelsey Brow, curator at the ...
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Profiles/Interviews

Via Lee Malan, Rooi Rose

Reuben Riffel on Becoming a Top Chef in Post-Apartheid South Africa

  Chef Reuben Riffel on South African food and culture after Apartheid… ...
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Prose

riversea

Poet of the Month: ‘Consuming Waters’ by Catherine Bowman

  All streams flow into the sea, yet the sea is never ...
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Poetry

In The Panhandle, by Keri Smith

The frozen crab legs and artichoke dip and french fries. Endless chardonnay ...
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Think Tank

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2nd International Conference on Food Design, Conference Proceedings

On behalf of The New School, Food Design Society, and Food Design North ...
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Reviews

‘A Short History of Caffeine’ by Daniel Gee Husson

Caffeine and I go way back. In England as a kid, I ...
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Visual Art

Winter

Photography: Winter, by Fabrice Poussin

Fabrice Poussin teaches French and English at Shorter University. Author of novels ...
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Upcoming Events

A Culinary Celebration of America’s Founding Mothers: Martha, Abigail, and Dolley

Culinary historian and chef Joanna Pruess and Kelsey Brow, curator at the ...
More